Recents in Beach

sticky Thai chicken wings with coriander


these sticky Thai chicken wings are fingerlicking good! For this recipe we use unseasoned chicken wings that we rub with a homemade Thai marinade. Delicious with drinks or as a complete meal with rice and pak choi for example.

For 4 persons:
500 grams chicken wings
Fresh coriander
2 stems spring onion, in rings
Dried chili

For the sticky Thai sauce:
175 ml sweet Thai chili sauce
4 tablespoons brown sugar
4 tablespoons rice vinegar
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sesame oil (or neutral oil)
60 ml soy sauce
1 tablespoon lemongrass, finely chopped
1 tablespoon garlic, finely chopped

You can usually find larger chicken wings at the butcher's or in the supermarket. You can easily chop them in half with a sharp knife or a chopping knife (even better!). This leaves you with beautiful little chicken wings, in the perfect size for a nice finish.

This is how you make these sticky Thai chicken wings.
Preheat the oven to 200 degrees.

First make the sticky Thai sauce. Mix all the ingredients in a measuring cup or bowl. Pour half of the sauce into a pan and set aside.

Lightly grease a roasting pan with sunflower oil. Put the chicken wings in it and sprinkle with salt. Pour half of the sauce (the part that is still in the measuring cup) over the chicken wings. Make sure they have a good coating and lie next to each other.


Put the Thai chicken wings in the hot oven and let them bake for 10 minutes. Then turn them over and let them bake for another 10 minutes, until cooked.

While the chicken wings are in the oven, you can heat the pan with the rest of the sauce. Let it come to the boil and then boil down gently for about 5 minutes, until you have a nice sticky sauce.

Back to the chicken. Put the oven on the grill stand and brush some of the cooked sticky sauce over the chicken wings (e.g. with a baking brush). Put the Thai chicken wings under the hot grill for about 5 minutes, until they are nicely brown and sticky.

Place the chickens on a plate, sprinkle with the dried chili, coriander and spring onion and enjoy.

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