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Below are the ingridients that are required to make a perfect Baked Thai Chicken Wings:
- You need 10 of Chicken wings (10 wings), drumettes and wings separated….
- Use 20 pieces of Yield.
- You need as needed of Oil, for basting.
- Take of For marination.
- You need 2 tbsp of Soy sauce.
- Get 2 tbsp of chilli sauce like sriracha.
- Get 2 tbsp of Thai red curry paste.
- Get 4 tbsp of Peanut butter.
- Take 1 cup of coconut milk.
- Provide 2 TSP of ginger garlic paste.
- Prepare 2 TSP of chopped lemongrass.
- Get as needed of Salt and pepper.
Ready with the ingridients? Here are the instructions on producing Baked Thai Chicken Wings:
- Wash and clean the chicken wings..
- 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..
- 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..
- 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..
- 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..
- 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..
- Serve the wings hot with the dipping sauce and loads of tissue paper..
Chicken wings are normally thought of as an appetiser, but these can be served as a main with a side order of fried rice. A flawless balance of sweet, salty with a hint of spice. The special thing about this recipe is that these wings are baked in a sticky sauce and then coated in the same sticky sauce afterwards, with any extra for dipping. The crispiness of the chicken wings is amazing – especially considering they're oven baked. I have Nagi's recipe from Recipe Tin Eats to thank for that.
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