Thai Sticky Chicken Wings Recipe

Name: Thai Sticky Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 5/8 pounds chicken wings; 3 tablespoons cornflour; 1 fish sauce x Tablespoon; 3 light soy sauce x Tablespoon; 2 coconut x Tablespoon Thai, or Palm Sugar, otherwise brown is fine; 1/2 lemon; 1 teaspoon ginger grated; 12 2/3 cups vegetable oil; 2 red chilli Birdseye or long, finely chopped; 1 tablespoon shallots finely chopped, or Chives

Servings: persons

2 5/8 pounds chicken wings
3 tablespoons cornflour
1 fish sauce x Tablespoon
3 light soy sauce x Tablespoon
2 coconut x Tablespoon Thai, or Palm Sugar, otherwise brown is fine
1/2 lemon
1 teaspoon ginger grated
12 2/3 cups vegetable oil
2 red chilli Birdseye or long, finely chopped
1 tablespoon shallots finely chopped, or Chives

1
["What You'll need;
2
A large Wok
3
A Deep Fryer (otherwise use the wok)
4
Tongs
5
Large Serving Plate", "If using the deep fryer, set to 190u00b0C. If using the wok for deep frying, hold off until after you have made the sauce below.", "Place the wok on a high heat and add the fish sauce, soy sauce, sugar and ginger then cook for a couple of minutes or until the sugar dissolves, then take off the heat. Squeeze in the lemon juice and mix well to loosen the sauce. (if using the wok for frying transfer the sauce to a bowl then clean and thoroughly dry the wok before adding the oil).", "Dust the chicken wings in the cornflour and deep fry (190u00b0C) in 3-4 batches until a dark golden brown. Set aside to cool slightly.
6
Throw in the chicken wings and toss well to coat with the sticky sauce.", "Place the wings on a serving plate and coat with the chilli and shallots or chives.
7
NOTE: To ramp this dish up a few notches simply add a tablespoon of Sriracha Hot Sauce with the soy sauce when making the sticky sauce.
8
Tim Elwin 2016"]

7488

kcal

Calories

773

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 5/8 pounds chicken wings, 3 tablespoons cornflour, 1 fish sauce x Tablespoon, 3 light soy sauce x Tablespoon, and more.

Yes, Thai Sticky Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Sticky Chicken Wings

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