Sticky Thai Chicken Wings

Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen!

INGREDIENTS

• 1 1/2 kg (3 pounds) chicken wings/nibbles ((tip removed, drumettes and flats separated))
• 1/2 - 1 tablespoon sea salt flakes ((adjust to your taste))

Glaze:

• 3/4 cup Thai sweet chili sauce
• 4 tablespoons coconut sugar, (or brown sugar)
• 1/4 cup soy sauce
• 4 tablespoons rice wine vinegar ((or white vinegar))
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon minced lemongrass
• 1 tablespoon minced garlic
• 2 teaspoons sesame ((or peanut) oil)

To serve:

• 1/4 cup fresh cilantro, (chopped)
• 2 green onions, (thinly sliced to serve)
• Red chilli flakes
• Generous pinch of salt

INSTRUCTION

1. Preheat oven to 400°F (200°C). 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 jug; whisk until combined. Pour half of the sauce into a small saucepan 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; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.

Full read at https://cafedelites.com/sticky-thai-chicken-wings-recipe/