Spicy Thai Chili Chicken Wings

Ingredients

  • 16 chicken wing pieces — drumettes & wingettes separated

Coating

  • 1/2 cup of flour
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of soy sauce

Sauce

  • 2 cloves of garlic, minced
  • 1/3 cup honey
  • 1/4 cup rice vinegar
  • 2 tablespoons of mirin (sweet rice wine)
  • 1 tablespoons fish sauce
  • 1 tablespoon chili garlic sauce
  • 1/2 tablespoon of lime juice
  • 1 tablespoons cornstarch, dissolved in 1/8 cup of water

**topped with sesame seeds – optional

Directions

  • Rinse chicken under cool water and pat dry.
  • Marinate the chicken with sea salt, black pepper, soy sauce, and flour. Mix well in a bowl and set aside in the fridge for at least 30 minutes.
  • Preheat oven to 400 degrees F and place wings on a baking sheet lined with parchment paper or aluminum foil.
  • Bake for approximately 30 minutes until crispy and golden – flipping halfway through.
  • While the wings are baking, mix the honey, rice vinegar, mirin, fish sauce, chili garlic sauce, garlic and lime juice in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes.
  • Stir in cornstarch mixture and continue to cook for 2-3 minutes until sauce thickens adding more water if the sauce is too thick. Adjust seasonings to taste. Remove from heat and set aside until wings are done.
  • Remove the wings from the oven and place into a large mixing bowl. Pour the sauce over the wings and combine thoroughly.
  • Serve with your choice of sides and sprinkle with sesame seeds if desired.
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