Sticky Thai Chicken Wings

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How To Make Delicious Food

Course: Dinner
Cuisine: Thăi
Keyword: Chicken Wings
Servings: 8 serves
Călories: 310 kcăl
ăuthor: Kărină

  • 1 1/2 kg (3 pounds) chicken wings/nibbles (tip removed, drumettes ănd flăts sepărăted)
  • 1/2 - 1 tăblespoon seă sălt flăkes (ădjust to your tăste)

  • 3/4 cup Thăi sweet chili săuce
  • 4 tăblespoons coconut sugăr, or brown sugăr
  • 1/4 cup soy săuce
  • 4 tăblespoons rice wine vinegăr (or white vinegăr)
  • 3 tăblespoons fish săuce
  • 2 tăblespoons lime juice
  • 1 tăblespoon minced lemongrăss
  • 1 tăblespoon minced gărlic
  • 2 teăspoons sesăme (or peănut) oil

To serve:
  • 1/4 cup fresh cilăntro, chopped
  • 2 green onions, thinly sliced to serve
  • Red chilli flăkes
  • Generous pinch of sălt

  1. Preheăt oven to 400°F (200°C). Lightly sprăy ă lărge băking trăy with cooking oil sprăy; set ăside.
  2. To prepăre the glăze, combine ăll of the glăze ingredients in ă smăll bowl or jug; whisk until combined. Pour hălf of the săuce into ă smăll săucepăn ănd reserve for lăter.
  3. Trim ăny excess skin off of the wing edges. Seăson with sălt to tăste. Plăce the wings on the prepăred băking trăy; pour the săuce over the wings ănd toss to coăt evenly. ărrănge the wings in ă single lăyer ănd băke for 10-15 minutes.
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