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Thai Chicken Wings

×2 · Serves 8

Spicy, tangy baked Thai-style chicken wings marinated with garlic, oyster sauce, and chili-garlic sauce until glossy and crisp-edged.

Marinade:
  • 16 chicken wings
  • 2 tsp (5 g) black pepper
  • 2 tsp (4 g) ground ginger
  • 2 Tbsp garlic, chopped
  • 2 tsp (8 g) sugar
  • 2 Tbsp (32 g) soy sauce
  • 1⁄4 cup (70 g) oyster sauce
  • 1⁄4 cup (52 g) vegetable oil
  • 1⁄4 cup (60 g) lemon juice
  • 2 Tbsp to 1⁄4 cup chili-garlic sauce or cayenne

Cut off the thin arm of the wing and save for stock-making. Separate the remaining wing into its two parts by cutting at the joint. Repeat with all wings, to end up with 16 pieces. Place wing pieces in a work bowl and add all the marinade ingredients. Toss and stir to blend well. Let rest in the refrigerator for at least 2 hours and up to 24.

When ready to bake the wings, preheat oven to 400°F/200°C. Roll the wings in the marinade and then transfer to a baking sheet. Bake for 25-30 minutes, turning them after 15 minutes and basting with the leftover marinade. Take them out when they are shiny and golden brown with some crisp edges.

  • fresh coriander leaves, for serving
  • Thai Sweet and Sour Sauce, for serving
  • YOUNG THAILAND Hot Sauce, for serving
  • cucumber salad, for serving

Serve immediately, topped with some fresh coriander leaves, and accompanied by Thai Sweet and Sour Sauce (page 42) and YOUNG THAILAND Hot Sauce (page 41), as well as the Cucumber Salad (page 30).

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daveseats.com/recipes/thai-chicken-wings/

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