Sweet Thai Chili Chicken Wings Recipes

Steps:

• In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 - 25 minutes or until chicken is cooked through and skin has darkened. Turning once.
• In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
• Transfer hot wings to the bowl and toss to coat.
• Serve with plenty of napkins.

Steps:

• Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
• Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
• Pour the sauce over the chicken wings; stir to coat.

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.