Houlihan's Thai Chile Wings
photo by teresas
- Ready In:
- 25hrs
- Ingredients:
- 7
- Yields:
-
20-25 Wings
ingredients
- 3 lbs chicken wings, separated
-
Sauce (See note in step 2 of recipe regarding sauce)
- 1⁄4 cup granulated sugar
- 1 tablespoon sesame oil
- 1⁄4 cup soy sauce
- 1 1⁄2 teaspoons grated fresh ginger
- 1 fresh garlic clove, minced
- 1 tablespoon chili sauce (Sriracha)
directions
- 1. Rinse chicken wings, and pat dry with paper towels. Place chicken in Ziploc bag.
- 2. For the marinade/sauce, in a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well, and pour mixture into bag with chicken. Cover and refrigerate for at least 3 hours (preferably overnight).
- Note - If desired, double sauce recipe and reserve half of the sauce.
- 3. Preheat oven to 350 degrees F (175 degrees C).
- 4. Coat cookie sheet with nonstick cooking spray.
- 5. Bake chicken, uncovered, in the preheated oven for 1 hour.
- 6. Once wings are done, toss wings in unused sauce. Serve tossed with chopped cilantro, sesame seeds, and sliced green onions.
Reviews
-
These were delicious...I cut the recipe in half but I did double the sauce like the chef suggested...it didn't say to turn the wings but I did about every 15 mins or so...also no instructions on what to do with the left over marinade...so I tossed it...but I guess if you weren't going to toss the cooked wings in more sauce you could use the marinade to base the wings...thanks for posting it...=)
RECIPE SUBMITTED BY
grneyedmustang
Norcross, GA
Cooking is like therapy for me...it relaxes me. I turn on some jazz, then throw down in the kitchen!!!