Baked Thai Chicken Wings

Name: Baked Thai Chicken Wings
Cuisine: American
Ingredients: 10 Chicken wings (10 wings), drumettes and wings separated...; 20 pieces Yield; as needed Oil, for basting; For marination; 2 tbsp Soy sauce; 2 tbsp chilli sauce like sriracha; 2 tbsp Thai red curry paste; 4 tbsp Peanut butter; 1 cup coconut milk; 2 TSP ginger garlic paste; 2 TSP chopped lemongrass; as needed Salt and pepper

Padma Gnanam @cook_17606554

Baked Thai Chicken Wings

Padma Gnanam @cook_17606554

Saved

Ingredients

10Chicken wings (10 wings), drumettes and wings separated...
20 piecesYield
as neededOil, for basting
For marination
2 tbspSoy sauce
2 tbspchilli sauce like sriracha
2 tbspThai red curry paste
4 tbspPeanut butter
1 cupcoconut milk
2 TSPginger garlic paste
2 TSPchopped lemongrass
as neededSalt and pepper

Saved

Steps

1

Wash and clean the chicken wings.
2

Using a pair of kitchen scissors, separate the wing from the drumette. Also cut off the wing tip. The wing tips can be used in some other recipe.
3

In a mixing bowl, add the ingredients for marination and mix it well. Reserve half the marinade for making the dipping sauce. Place the wings in the marinade and toss to coat evenly. Set aside in the refrigerator for a minimum of half hour to overnight.
4

Preheat the oven. Arrange the wings on a foil lined baking sheet and bake at 200°C for half hour. Baste with oil at intervals. Turn midway to roast the other side.
5

The juices should run clear when the chicken is pierced on the thickest part. This indicates the doneness of the chicken. The wings should have even char marks on both sides.
6

Place the reserved marinade in a saucepan and bring to a gentle boil. Taste for salt and add accordingly. Once the sauce has sufficiently thickened, remove from heat.
7

Serve the wings hot with the dipping sauce and loads of tissue paper.