Sticky Thai Chicken Wings

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
    1. Preheat oven to 200°C | 400°F. Lightly spray a large baking tray with cooking oil spray; set aside.
    2. 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.
    3. 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. 
    4. Arrange the wings in a single layer and bake for 10-15 minütes.
    5. ................
    6. ...............



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