Sticky Thai Chicken Wings

Sticky Thai Chicken Wings

  • Serves: 8 serves
Sticky Thai Chicken Wings

Sticky Thai Chicken Wings

Diets

  • Gluten free

Ingredients

  • Meat

    • 2 3/4 kg Chicken wings/nibbles
  • Produce

    • 1 Chilli flakes, red
    • 1/4 cup Cilantro, fresh
    • 1 tbsp Garlic
    • 2 Green onions
    • 1 tbsp Lemongrass
  • Condiments

    • 3 tbsp Fish sauce
    • 2 tbsp Lime juice
    • 1/4 cup Soy sauce
    • 3/4 cup Thai sweet chili sauce
  • Baking & Spices

    • 4 tbsp Coconut sugar
    • 1 Generous pinch Salt
    • 1/2 tbsp Sea salt flakes
    • 2 tsp Sesame
  • Oils & Vinegars

    • 4 tbsp Rice wine vinegar

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Description

for good food lovers

Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen! Weight Watchers Smart Points; 8 per generous serve

Ingredients

  • 1½ kg | 3 lbs chicken wings/nibbles (tip removed, drumettes and flats separated)
  • ½ - 1 tablespoon sea salt flakes (adjust to your taste)
  • ¾ cup Thai sweet chili sauce
  • 4 tablespoons coconut sugar, or brown sugar
  • ¼ cup soy sauce
  • 4 tablespoons rice wine vinegar (or white vinegar)
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon minced lemongrass
  • 1 tablespoon minced garlic
  • 2 teaspoons sesame (or peanut) oil
  • ¼ cup fresh cilantro, chopped
  • 2 green onions, thinly sliced to serve
  • Red chilli flakes
  • Generous pinch of salt

Directions

  • Preheat oven to 200°C | 400°F. Lightly spray a large baking tray with cooking oil spray; set aside.
  • To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
  • Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
  • While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
  • Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
  • Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!

Nutrition

Nutrition Information Serving size: per serve Calories: 324 Fat: 23.6g Saturated fat: 5.5g Carbohydrates: 18.3g Protein: 28.5g
  • Serves: 8 serves
cafedelites.com

cafedelites.com

2866 143
Title:

Sticky Thai Chicken Wings - Cafe Delites

Descrition:

Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen!

Sticky Thai Chicken Wings

  • Meat

    • 2 3/4 kg Chicken wings/nibbles
  • Produce

    • 1 Chilli flakes, red
    • 1/4 cup Cilantro, fresh
    • 1 tbsp Garlic
    • 2 Green onions
    • 1 tbsp Lemongrass
  • Condiments

    • 3 tbsp Fish sauce
    • 2 tbsp Lime juice
    • 1/4 cup Soy sauce
    • 3/4 cup Thai sweet chili sauce
  • Baking & Spices

    • 4 tbsp Coconut sugar
    • 1 Generous pinch Salt
    • 1/2 tbsp Sea salt flakes
    • 2 tsp Sesame
  • Oils & Vinegars

    • 4 tbsp Rice wine vinegar

The first person this recipe

cafedelites.com

cafedelites.com

2866 143

Found on cafedelites.com

Cafe Delites

Sticky Thai Chicken Wings - Cafe Delites

Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen!