Thai Chicken Wings Recipe With Chili Peanut Sauce

SWEET THAI CHILI CHICKEN WINGS

Sweet Thai Chili Chicken Wings image

Baked chicken wings tossed in a tangy sauce made with sweet thai chili, siracha, ginger, and soy sauce. From Life's Ambrosia.

Provided by Barbell Bunny

Categories Chicken

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons peanut oil
1/4 cup rice vinegar
1 tablespoon soy sauce, divided
2 garlic cloves, minced
1/2 teaspoon minced fresh ginger
1 teaspoon chili oil (optional)
1 1/4 lbs chicken wings, tips trimmed and cut at the joint
1/4 cup sweet Thai sweet chili sauce
1 tablespoon hot sauce (siracha)

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.

Nutrition Facts : Calories 856.1, Fat 65.7, SaturatedFat 16.2, Cholesterol 218.5, Sodium 1361.4, Carbohydrate 8.6, Fiber 2.2, Sugar 3.9, Protein 54.1

GRILLED COCONUT WINGS WITH THAI PEANUT DIPPING SAUCE

Grilled Coconut Wings with Thai Peanut Dipping Sauce image

The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal and your guests will never know.

Provided by Food Network

Categories appetizer

Time 8h25m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 cups coconut milk
1 medium onion, coarsely chopped
2 tablespoons crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
1 tablespoon kosher salt
20 chicken wings, jointed
Thai Peanut Sauce, recipe follows
1/2 cup unsalted roasted peanuts
1 tablespoon peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 tablespoon fresh lime juice
Pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems

Steps:

To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.
To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.
Serve with the Thai Peanut Sauce.
To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

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