Sticky Thai Chicken Wings
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Sticky Thai Chicken Wings
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2.5 pounds chicken wings
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup coconut milk lite, canned
- 3 tablespoons brown sugar
- 3 garlic pressed or finely minced, cloves
- 1 tablespoon peanut butter creamy
- 1 ginger grated, teaspoon-sized knob
- 1 lime juiced
- 1/2 tablespoon soy sauce
- 1/4 cup peanut chopped
- 1/2 cup cilantro fresh
- 4 green onions sliced
Instructions
- Preheat oven to 375 degrees F. Pat chicken wings completely dry then season with salt and pepper. Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice, mixing with a fork.
- Heat a large oven-safe skillet over medium-high heat and add olive oil. Add chicken wings and sear, about 2-3 minutes per side. Remove wings and set on a plate, then reduce heat to medium-low. Add chili sauce mixture and bring to boil. Let simmer for 1-2 minutes, whisking constantly.
- Add wings back into the sauce, tossing to coat. Place skillet in the oven and bake for 25-30 minutes. Remove and spoon the sauce over top of the wings, then garnish with peanuts, cilantro and onions.
Notes
- [the one skillet idea came from food and wine]
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