The Pioneer Woman Tasty Kitchen
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Thai Sticky Chicken Wings

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

3

Description

Chicken wings slathered in a Thai sauce that will have you smacking your lips, licking your fingers and wanting more. Did I say how awesome these were and perfect for a football gathering?

Ingredients

  • 18 whole Chicken Wings, Sliced Between Upper Arm And Lower Arm
  • ½ cups Asian Chili Sauce
  • 4 Tablespoons Palm Sugar, Or Light Brown Sugar
  • 3 Tablespoons Soy Sauce
  • ½ cups Water
  • 2 Tablespoons Ginger, Minced
  • 1 clove Garlic, Minced
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Lime Juice
  • ¼ teaspoons Chili Flakes
  • 1 pinch Salt (generous)
  • 1 pinch Cracked Black Pepper, Generous
  • 2 whole Green Onions, Thinly Sliced
  • ½ cups Fresh Cilantro, Chopped
  • ½ cups Chopped Peanuts

Preparation

Start by lining a large rimmed baking sheet with parchment paper. This is optional, however it catches a bit of the fat from the chicken when it cooks. Lay the chicken wings onto the baking sheet, and generously season with salt and pepper. Let these rest while you preheat your oven.

Preheat your oven to 350 F. Once heated, add the baking sheet onto the middle rack. I cook these for a total of about two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings. By cooking them this long it’s almost as though you are deep frying them. At the point where you see the wings getting a dark golden and almost crispy in texture, remove them from the oven, and flip each one. Then continue cooking until the flipped side gets nice and crispy. Again, total cook time is roughly 2 hours.

During this cooking time, make the sauce. Basically you will add everything else on the above list but the green onions, cilantro and peanuts into a saucepan. 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 by half. This is where that great stickiness will come from on the wings.

Remove the wings from the oven. Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.

I then added the sauced wings into a cast iron skillet and placed them back in the oven, cooking on 350 F for an additional ten minutes. This will allow that sauce to get even stickier and become like a nice glue on those wings.

Take that same mixing bowl and toss in the green onions, cilantro and chopped peanuts.

Once the wings are cooked, remove the skillet from the oven and add the wings back into the bowl, tossing with the green onions, cilantro and peanuts.

Gently slide those onto your serving dish and dig in.

These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and have that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar and a great bite from the garlic, ginger and chili. Hands down, these are awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.

One Comment

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Avatar of Kellie Hemmerly - The Suburban Soapbox

Kellie Hemmerly - The Suburban Soapbox on 9.12.2013

These look ahhhhmazing! I think I’ll leave them whole because I’m that lazy. I can’t wait to serve these at my next tailgate!

One Review

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Avatar of Jessica @ FabFitMommy.com

Jessica @ FabFitMommy.com on 9.22.2013

I was craving the wings from my favorite Thai place at our last duty station when I stumbled across this recipe! These are amazing, the only thing I would change is the serving size to “1!”

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