Sticky Thai Chicken Wings

Thai cuisine is renowned for its vibrant flavors, and these Sticky Thai Chicken Wings are a perfect example of how sweet, savory, and spicy can come together to create a dish that’s irresistible. These wings are coated in a luscious glaze made from Thai ingredients and are perfect for a party appetizer, game day snack, or even a fun dinner. Here’s how to make them:

Ingredients

For the Chicken Wings:

• 2 pounds chicken wings
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Thai Glaze:

• 1/2 cup soy sauce (use low sodium for a lighter option)
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1-2 Thai bird chilies, sliced thin or finely chopped (or red pepper flakes to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For Garnish (optional):

• Chopped fresh cilantro
• Sesame seeds
• Lime wedges
• Thinly sliced green onions

Instructions

1. Prepare the Chicken Wings:

1. Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.
2. Pat the chicken wings dry with paper towels. This helps them become crispy during cooking.
3. In a large bowl, toss the wings with vegetable oil, salt, black pepper, garlic powder, and paprika until evenly coated.

2. Cook the Wings:

• Oven Method: Place the wings in a single layer on a baking sheet lined with parchment paper or a wire rack. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.
• Grill Method: Grill the wings over medium-high heat for about 20-25 minutes, turning occasionally, until they are crispy and cooked through.

3. Prepare the Thai Glaze:

1. In a medium saucepan, combine soy sauce, hoisin sauce, honey, rice vinegar, fish sauce, and brown sugar.
2. Add the minced garlic, ginger, and chopped Thai bird chilies (or red pepper flakes).
3. Bring the mixture to a boil over medium heat, stirring frequently.
4. Reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld.
5. Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the sauce has thickened to a syrupy consistency.

4. Coat the Wings:

1. Once the wings are cooked, transfer them to a large bowl.
2. Pour the hot Thai glaze over the wings and toss them until they are evenly coated with the sticky sauce.

5. Garnish and Serve:

1. Transfer the glazed wings to a serving platter.
2. Garnish with chopped cilantro, sesame seeds, and thinly sliced green onions if desired.
3. Serve with lime wedges on the side for a fresh, zesty kick.

Tips:

• If you prefer a spicier glaze, adjust the amount of Thai bird chilies or red pepper flakes to your taste.
• For an extra crispy texture, you can broil the wings for a few minutes after baking or grilling.
• These wings are fantastic with a side of jasmine rice or served alongside a fresh cucumber salad to balance the richness of the glaze.

Enjoy these Sticky Thai Chicken Wings as a delightful appetizer or a tasty main dish, and revel in the deliciously sticky, tangy, and sweet flavors of Thai cuisine!