Spicy Thai Chicken Wings

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READY IN: 55mins
SERVES: 4-6
YIELD: 36 wings
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Cut wings by disjoining the two sections and trim away excess fat.
  • Place wings on a baking sheet lined with foil and bake for 35 minutes.
  • Set aside.
  • In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
  • Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
  • Cook for 2 more minutes then transfer to a large bowl and set aside.
  • In the same skillet add 4-6 tablespoons canola oil.
  • Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
  • Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
  • Marinate in fridge for at least 2 hours or overnight.
  • Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
  • Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
  • SWEET-HOT GARLIC CHILI SAUCE:
  • 1/2 cup rice vinegar.
  • 1/2 cup white sugar.
  • 1/4 cup water.
  • 3 tablespoons fish sauce.
  • 2 tablespoons Sherry wine.
  • 3 cloves garlic, minced.
  • 3/4 teaspoons Thai dried crushed chilis.
  • 1/4 cup tomato ketchup.
  • 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
  • Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
  • Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
  • Reduce heat to low and add the cornstarch mixture incorporating into sauce.
  • Cook until thickened about 5 minutes.
  • Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
  • Serve with wings.
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