Thai Sticky Chicken Wings
Sweet + savory. Spicy + tangy. Tender and amazing. These addictive Thai Sticky Chicken Wings have it all. Made from pantry ingredients at home, you'll be eating these delicious wings all the time.
Thai chili sauce
rice wine vinegar
very finely minced
red pepper flakes
Preheat oven to 400 degrees. Place a wire rack on top of a rimmed baking sheet. Set aside.
Cut and trim the chicken wings. Rinse and pat dry with paper towels. Sprinkle lightly on both sides with salt and pepper.
In a measuring glass or bowl, combine the chili sauce, soy sauce, rice wine vinegar, honey, hoisin sauce, garlic and ginger powder. Whisk with a fork to combine well.
Pour half of the prepared sauce over the chicken wings in a bowl. Toss to coat well.
Place the wings on the wire rack. Bake for 15 minutes.
While the wings are baking, heat the remaining sauce in a small sauce pan. Bring to a boil, and reduce to a low boil. Cook for 10 minutes until the sauce has thickened.
Remove the wings from the oven. Flip the wings and brush with sauce. Return to the oven and bake for another 15 minutes.
Turn the broiler on. Flip the wings, baste with more sauce, and broil for 1 - 2 minutes.
Repeat this process two or three more times, basting, broiling and flipping until the wings are well coated and sticky with sauce.
Serve with fresh chopped green onions and red pepper flakes.
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