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Author Notes: This isn’t an "authentic" Thai recipe; rather, it's one I've winged (sorry, couldn’t resist) with some of the Thai and Southeast Asian ingredients I tend to accumulate in my pantry and fridge. It’s very loosely based on the chicken drumsticks in Nigella Lawson’s Simply Nigella, but I've tampered with it, using wings, adding ingredients and so on. A pile of these are great at a cocktail party, but I also serve them for dinner, alongside Asian noodles and/or stir fried greens. —amysarah
- 4 tablespoons light soy sauce (low sodium)
- 4 tablespoons fish sauce
- 4 tablespoons vegetable or peanut oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons finely minced ginger
- 2 tablespoons finely minced lemongrass
- 2 garlic cloves, finely minced
- 1 tablespoon Sriracha sauce
- 1 tablespoon brown sugar
- 1/2 cup sake or Shaoxing wine
- 3 tablespoons honey
- 2.5-3 pounds chicken wingettes (wings separated at the joint into two sections)
- 1 scallion, thinly sliced (optional)
- 2 tablespoons cilantro, roughly chopped (optional)
- 1 lime, cut in wedges
- Whisk the first 10 ingredients together in a large bowl or deep baking dish. Add the chicken wings and toss, so they’re well coated. Marinate in the refrigerator for several hours, or preferably overnight, tossing a couple of times.
- Preheat oven to 400 degrees. Lift wings out of the marinade (reserving it) and arrange them on a foil lined shallow baking pan, large enough so they don’t touch. Bake for 45 minutes.
- While the wings are in the oven, put about ¾ cup of the reserved marinade in a pan and bring it to a boil. Whisk in the honey and simmer about 10 minutes, until it reduces to a glaze.
- Remove the wings from the oven, spoon the glaze over them and put back in for about another 10-15 minutes, basting once, until they're well browned, but not burnt.
- Pile them onto a serving plate and, if desired, sprinkle with chopped scallion and/or cilantro. Serve with lime wedges.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends