Karol Smith
Tangy Thai Chicken Wings with Honey and Sriracha Glaze
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This dish is a perfect fusion of flavors, combining the tanginess of Thai spices with the sweetness of honey and the kick of Sriracha. Thai Chicken Wings are an excellent appetizer for parties or a delightful main dish. They are easy to prepare and irresistibly delicious.
Ingredients:
- 1 kg chicken wings
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons honey
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons chopped cilantro (for garnish)
- Sesame seeds (optional, for garnish)
Instructions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the soy sauce, fish sauce, honey, Sriracha sauce, lime juice, minced garlic, grated ginger, and ground black pepper. Mix well to create the marinade.
- Add the chicken wings to the bowl and coat them thoroughly with the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes.
- Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
- Arrange the marinated chicken wings on the baking sheet in a single layer.
- Bake in the preheated oven for about 25-30 minutes, flipping the wings halfway through the cooking time to ensure even browning.
- While the wings are baking, prepare the glaze by mixing the remaining honey and Sriracha sauce in a small bowl.
- Once the wings are cooked and crispy, remove them from the oven and brush them generously with the honey-Sriracha glaze.
- Return the glazed wings to the oven and bake for an additional 5 minutes, allowing the glaze to caramelize.
- Remove the wings from the oven and let them cool for a few minutes. Then, garnish with chopped cilantro and sesame seeds if desired.
Serve these tangy Thai Chicken Wings hot and enjoy the perfect blend of sweet, spicy, and tangy flavors in every bite!
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