Name: Thai Sticky Chicken Wings
Total time: PT3600.0S
Yield: 6
Ingredients: 3 pound Chicken Wing; 1 cup Thai Sweet Chili Sauce; 1/4 cup Soy Sauce; 4 tablespoon Rice Vinegar; 3 tablespoon Honey; 1 tablespoon Hoisin Sauce; 3 clove Garlic; 3/4 teaspoon Ground Ginger; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; to taste Scallion; to taste Crushed Red Pepper Flakes

Sweet, tangy and just the right amount of spicy, these tender chicken wings are the ultimate dream come true. These addictive Thai Sticky Chicken Wings have it all. Made from pantry ingredients at home, you'll be eating these delicious wings all the time.

Oven

Intermediate

Fusion

Poultry

Thai Sticky Chicken Wings

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Chicken Wing

pound

Thai Sweet Chili Sauce

Soy Sauce

Rice Vinegar

tablespoon

Honey

Hoisin Sauce

Garlic

clove

Ground Ginger

teaspoon

Salt

Ground Black Pepper

Scallion

to taste

Crushed Red Pepper Flakes

Stove

Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on top of a rimmed baking sheet. Set aside.

Rinse and pat dry the {@0:} with paper towels. Sprinkle lightly on both sides with {@2:} and {@1:}.

Rinse and pat dry the Chicken Wing (3 pound) [Trimmed, Cut] with paper towels. Sprinkle lightly on both sides with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).

Rinse and pat dry the Chicken Wing (3 pound) with paper towels. Sprinkle lightly on both sides with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).

In a measuring glass or bowl, combine the {@0:}, {@4:}, {@3:}, {@6:}, {@2:}, {@5:}, and {@1:}. Whisk with a fork to combine well.

In a measuring glass or bowl, combine the Thai® Sweet Chili Sauce (1 cup), Soy Sauce (1/4 cup), Rice Vinegar (4 tablespoon), Honey (3 tablespoon), Hoisin Sauce (1 tablespoon), Garlic (3 clove), and Ground Ginger (3/4 teaspoon). Whisk with a fork to combine well.

In a measuring glass or bowl, combine the Thai Sweet Chili Sauce (1 cup), Soy Sauce (1/4 cup), Rice Vinegar (4 tablespoon), Honey (3 tablespoon), Hoisin Sauce (1 tablespoon), Garlic (3 clove), and Ground Ginger (3/4 teaspoon). Whisk with a fork to combine well.

Pour half of the prepared sauce over the chicken wings in a bowl. Toss to coat well.

Place the wings on the wire rack. Bake for 15 minutes.

While the wings are baking, heat the remaining sauce in a small sauce pan. Bring to a boil, and reduce to a low boil. Cook for 10 minutes until the sauce has thickened.

Remove the wings from the oven. Flip the wings and brush with sauce.

Return to the oven and bake for another 15 minutes.

Turn the broiler on. Flip the wings, baste with more sauce, and broil for 1 to 2 minutes.

Repeat this process two or three more times, basting, broiling and flipping until the wings are well coated and sticky with sauce.

Serve with Scallion ( to taste) [chopped] and Crushed Red Pepper Flakes ( to taste).

Serve with Scallion (to taste) and Crushed Red Pepper Flakes (to taste).

Thai Sticky Chicken Wings

4.7

1HR

$1.50

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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