Sticky Thai Chicken Wings

Description

Sticky Thai Chicken Wings are a flavor explosion that combines the succulence of crispy wings with a sweet and tangy glaze. Coated in a luscious sauce featuring Thai chili, garlic, and soy, these wings boast a perfect balance of heat and sweetness. A delightful Thai twist on a classic, offering a sticky, finger-licking culinary experience.

The Wings

1kg chicken wings ( split at joints, tips discarded)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

Oil (for frying)

Sticky Thai Sauce

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons Thai sweet chilli sauce

2 tablespoons fish sauce

1 tablespoon grated ginger

1 tbsp garlic (crushed)

1 tablespoon lime juice

1 teaspoon sesame oil

1 tablespoon chopped cilantro (for garnish)

Instructions

Pat the chicken wings dry and season with salt and black pepper. Coat the wings in flour, shaking off excess.
Heat vegetable oil in a deep fryer or large pot to 350F-375F . Fry the chicken wings in batches until golden brown and cooked through, about 10-12 minutes per batch. Place the cooked wings on a paper towel-lined plate to drain excess oil.
In a saucepan, combine soy sauce, honey, Thai sweet chilli sauce, fish sauce, grated ginger, minced garlic, lime juice, and sesame oil. Simmer over medium heat until the sauce thickens slightly, about 5-7 minutes.
Toss the fried chicken wings in the sticky Thai sauce, ensuring they are evenly coated.
Place the wings on a serving platter and sprinkle chopped cilantro over the top. Serve immediately, and enjoy these Sticky Thai Chicken Wings as a delightful appetizer or main course.
These wings are sure to be a hit with their irresistible combination of crispy texture and flavorful Thai-inspired glaze!