Thai Style Chicken Wings Recipes

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THAI CHICKEN WINGS



Thai Chicken Wings image

My mother introduced me to this recipe and it is wonderful! So easy and delicious, a perfect spicy appetizer!

Provided by Lauren Billings

Categories     Appetizers and Snacks     Spicy

Yield 10

Number Of Ingredients 9

5 pounds frozen chicken wings
1 cup chicken broth
½ cup white sugar
¼ cup fish sauce
¼ cup crushed garlic
¼ cup finely chopped jalapeno chile peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
  • In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.3 g, Cholesterol 47.6 mg, Fat 12.5 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 485.2 mg, Sugar 10.4 g

THAI BUFFALO WINGS



Thai Buffalo Wings image

Spicy and slightly sweet with unique flavors.

Provided by Patrick McCreary

Categories     Appetizers and Snacks     Spicy

Time 1h20m

Yield 15

Number Of Ingredients 9

15 chicken wings
½ cup all-purpose flour
oil for deep frying
¼ cup butter
¼ cup hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ teaspoon Thai red chile paste
2 tablespoons Asian sweet chile sauce (such as Mae Ploy® Sweet Chilli Sauce)
2 tablespoons honey

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.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 7.2 g, Cholesterol 26.8 mg, Fat 14.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 4.1 g, Sodium 204.7 mg, Sugar 3.1 g

THAI-STYLE BROILED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE



Thai-Style Broiled Chicken Wings with Hot-and-Sour Sauce image

There's a reason why people love sweet and sour, and it looks like this.

Categories     Chicken     Broil     Marinate     Super Bowl     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds chicken wings (about 10)
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon dried hot red pepper flakes
1/3 cup light corn syrup
1/2 cup distilled white vinegar

Steps:

  • Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

THAI STREET WINGS AS MADE BY CHEF ARNOLD MYINT RECIPE BY TASTY



Thai Street Wings As Made By Chef Arnold Myint Recipe by Tasty image

Chef Arnold Myint satisfies his Thai street food craving with these mouth-watering Gai Yang chicken wings. Marinate the chicken overnight for more flavor, then pop them in the oven and serve with a side of sticky rice and crunchy vegetables.

Provided by Arnold Myint

Categories     Appetizers

Time P1DT33m

Yield 4 servings

Number Of Ingredients 11

3 lb chicken wings, wings and drumettes separated
¼ cup fish sauce
¼ cup low sodium soy sauce
¼ cup dark soy sauce
½ cup palm sugar
2 stalks lemongrass, split in half and cracked to release aromatics
½ cup fresh cilantro leaves, torn
1 teaspoon freshly ground black pepper
20 cloves garlic, peeled and smashed
thai chili-lime sauce, store bought
sticky rice, and assorted crunchy vegetables, for serving

Steps:

  • Add the chicken wings, lemongrass, cilantro, garlic, pepper, soy sauce, fish sauce, low-sodium soy sauce, and palm sugar to a large zip-top bag. Seal the bag and massage the chicken to coat. Marinate in the refrigerator for at least 2 hours, up to overnight.
  • Preheat the oven to 350°F (180°C). Place your oven rack on the upper third of the oven and place a metal cooling rack inside a rimmed baking sheet.
  • Arrange the marinated chicken wings on the rack. Transfer to the oven and bake for 15 minutes, until browned and the internal temperature reaches 165°F (75°C). Turn the oven to broil and broil the wings until the skin starts to char slightly, about 2 minutes. Transfer to a platter and serve immediately with sticky rice and crunchy vegetables.
  • Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 22 grams, Fat 51 grams, Fiber 0 grams, Protein 54 grams, Sugar 17 grams

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

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

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE



Chicken Wings With Thai Sweet & Hot Chili Glaze image

This came across my email today from a grilling website. Think it sounds delightful and easy too...so I am posting it for the Zaar World Tour to Asia. Give it a try!

Provided by LAURIE

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

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.

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