If you enjoy sticky thai chicken wings then this dish is for you. This sweet and savory meal will have you salivating, luckily it is very easy to whip up. It great for weekend get togethers with friends or pot luck dinners since you can make a big batch to share.
Marinade
To get this dish just right, you need to marinade the chicken for at least 2-3 hours. When you finally cook the chicken make sure you don’t throw out the marinade as it will be used for a delicious glaze.
Pan sear and caramelize
It’s important to first pan sear the wings to seal in the juices and caramelize the skin. I always start off with the skin side down. I leave it to sear for a minute or so until the skin is golden brown. Afterwards, I flip the wings and slightly sear the underside before I glaze them and finish them off in the oven.
Making a roux
What is a roux you might ask? A roux is equal parts flour and fat (in our case, butter) that is cooked together and added to soups and sauces in order to thicken them up (in our case, the glaze). Corn starch could be used instead of a roux. The choice is ultimately yours.
When you make the roux be careful not to burn it because this will ruin the glaze. Add the flour and butter into a saucepan on medium heat and whisk them together. Once it has turned golden/ light brown it will release a nutty aroma. This is called a blonde roux.
Making the glaze
Add your left over marinade to the roux and whisk it in until its thick and glossy. To add more flavor to the glaze add a dash more soy sauce. This adds a nice color too. Once thickened, evenly distribute it over the chicken wings before it goes into the oven.
Once the sticky thai chicken wings come out of the oven, the result will be delicious, glossy looking, tender and flavorful chicken wings. Sprinkle some spring onion on top and dig in!
Sticky Thai Chicken Wings
Equipment
- Frying pan
- Small saucepan
- Oven friendly dish
- Tongs or spatula
Ingredients
- 6 Chicken wings cut at the elbow
- 1 stalk Green onion for garnish (sliced)
- 1 tbsp Butter roux
- 1 tbsp white cake flour roux
Marinade
- 1 tsp Ginger minced
- 1 tsp Garlic minced
- 3 tbsp Green onion minced
- 1 tsp Sugar preferably brown
- 5 tbsp Soy sauce high sodium
- 3 tbsp Honey
- 3 tbsp Vegetable oil
- 1½ tbsp Lime juice
- ½ tbsp Paprika
Instructions
- Make the marinade by adding all the ingredients besides the chicken into a mixing bowl. With a whisk combine all the ingredients well. Then add the chicken to marinade for 2-3 hours. Be sure to store the chicken in the refrigerator. Start preheating your oven to 350 degrees Fahrenheit.
- Once the chicken is finished marinading.(don't discard marinade) Preheat a frying pan on high heat, add a tablespoon of oil and sear the chicken wings for a minute or so on both sides or until the skin has gone golden brown. Once they have been seared leave the winglets to one side for now.
- Now preheat a small saucepan. Add one tablespoon of white cake flour and a tablespoon of butter to the pan. Whisk the ingredients to form a roux. Once the roux has turned light brown then add whats left of the marination. Whisk consistently until it has thickened up. This will form the glaze.
- On an oven tray or oven friendly dish place the chicken wings next to one another and pour a tablespoon of the glaze over each wing. Be sure to coat the entire wing. Now put the tray in the oven for 10 minutes.
- Remove the tray from the oven and the wings should have a glossy appeal and sticky to the touch. Finish off by slicing green onions along the bias until you have enough to garnish your dish.
