Spicy Thai Chicken Wings

Name: Spicy Thai Chicken Wings
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 36 wings, 4-6 serving(s)
Ingredients: 18 chicken wings, whole, tips removed; 3 tablespoons ginger, grated; 1/4 cup white vinegar; 2 tablespoons sesame oil; 1 1/2 teaspoons sesame seeds; 1/2 cup honey; 1/2 cup soy sauce; 1/4 cup sweet-hot chili-garlic sauce; 2 tablespoons sesame seeds, for garnish; 3 stalks scallions, for garnish; 1/4 cup canola oil, for frying

Submitted by Dedee Royale

"If you want a delicious spicy appetizer or for a tail gate picnic, try these. I also included a recipe for homemade Sweet-Hot Garlic Chili Sauce for dipping."

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Ready In:: 55mins
Ingredients:: 11
Yields:: 36 wings
Serves:: 4-6

ingredients

18 chicken wings, whole, tips removed
3 tablespoons ginger, grated
¹⁄₄ cup white vinegar
2 tablespoons sesame oil
1 ¹⁄₂ teaspoons sesame seeds
¹⁄₂ cup honey
¹⁄₂ cup soy sauce
¹⁄₄ cup sweet-hot chili-garlic sauce
2 tablespoons sesame seeds, for garnish
3 stalks scallions, for garnish
¹⁄₄ cup canola oil, for frying

directions

Preheat oven to 350°F.
Cut wings by disjoining the two sections and trim away excess fat.
Place wings on a baking sheet lined with foil and bake for 35 minutes.
Set aside.
In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
Cook for 2 more minutes then transfer to a large bowl and set aside.
In the same skillet add 4-6 tablespoons canola oil.
Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
Marinate in fridge for at least 2 hours or overnight.
Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
SWEET-HOT GARLIC CHILI SAUCE:
1/2 cup rice vinegar.
1/2 cup white sugar.
1/4 cup water.
3 tablespoons fish sauce.
2 tablespoons Sherry wine.
3 cloves garlic, minced.
3/4 teaspoons Thai dried crushed chilis.
1/4 cup tomato ketchup.
1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
Reduce heat to low and add the cornstarch mixture incorporating into sauce.
Cook until thickened about 5 minutes.
Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
Serve with wings.

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RECIPE SUBMITTED BY

Dedee Royale

212

I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club. In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC.  I didn't make it through but it was an unforgettable experience.

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