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Ingredient
Baked Thai Chicken Wings
Introduce
Ingredient
20 pieces
Yield
as needed
Oil, for basting
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
Cooking instructions
* Step 1
Wash and clean the chicken wings.
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 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.
* Step 7
Serve the wings hot with the dipping sauce and loads of tissue paper.
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