Sticky Thai Chicken Wings
Amazingly flavorful. If you are a chicken wing aficionado you need to try this sticky thai chicken wing recipe.
Servings: 2
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.