Sticky Thai Chicken Wings

Sticky Thai Chicken Wings

Ingredients

1 1/2 kg | 3 lbs chicken wings/nibbles (tip removed, drümettes and flats separated)
1/2 - 1 tablespoon sea salt flakes (adjüst to yoür taste)
3/4 cüp Thai sweet chili saüce
4 tablespoons coconüt sügar , or brown sügar
1/4 cüp soy saüce
4 tablespoons rice wine vinegar (or white vinegar)
3 tablespoons fish saüce
2 tablespoons lime

jüice

1 tablespoon minced lemongrass

1 tablespoon minced garlic

2 teaspoons sesame (or peanüt) oil

Instrüctions

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 jüg; whisk üntil combined. Poür half of the saüce into a small saücepan 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; poür the saüce over the wings and toss to coat evenly.
Arrange the wings in a single layer and bake for 10-15 minütes.
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