Thai Style Sticky Chicken Wings

8 November 2017Chicken
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Thai Style Sticky Chicken Wings

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Course Entree, Main Dish, Platter
Cuisine Asian
Servings 6 as a side

Ingredients
  

  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper

Instructions
 

  • Preheat an oven to 180C and line a large baking tray with parchment paper.
  • Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
  • Place in the oven on a middle rack and cook for about a two hours turning the wings as they get a dark golden and almost crispy texture. Continue cooking until the flipped side gets nice and crispy.
  • During this cooking time, make the sauce. Add everything but the shallots, coriander, and peanuts to a pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half.
  • Remove the wings from the oven.
  • Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
  • Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
  • Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
  • Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  • Gently slide everything onto your serving dish, and dig in!
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