Sticky Thai Chicken Wings


Ingredients


  • 1 1/2 kg | 3 lbs chicken wings/nibbles (tip removed, drumettes ând flâts sepârâted)
  • 1/2 - 1 tâblespoon seâ sâlt flâkes (âdjust to your tâste)

Glâze:


  • 3/4 cup Thâi sweet chili sâuce
  • 4 tâblespoons coconut sugâr , or brown sugâr
  • 1/4 cup soy sâuce
  • 4 tâblespoons rice wine vinegâr (or white vinegâr)
  • 3 tâblespoons fish sâuce
  • 2 tâblespoons lime juice
  • 1 tâblespoon minced lemongrâss
  • 1 tâblespoon minced gârlic
  • 2 teâspoons sesâme (or peânut) oil

To serve:


  • 1/4 cup fresh cilântro , chopped
  • 2 green onions , thinly sliced to serve
  • Red chilli flâkes
  • Generous pinch of sâlt

Instructions


  1. Preheât oven to 200°C | 400°F. Lightly sprây â lârge bâking trây with cooking oil sprây; set âside.
  2. To prepâre the glâze, combine âll of the glâze ingredients in â smâll bowl or jug; whisk until combined. Pour hâlf of the sâuce into â smâll sâucepân ând reserve for lâter.
  3. ..........
  4. .....................



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