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| 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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