Houlihans Thai Chile Wings Food

HOULIHAN'S RESTAURANT & BAR THAI CHILE WINGS RECIPE

Steps:

• In a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well.
• Divide mixture in 1/2.
• Store 1/2 of mixture in a tightly sealed container, in the refrigerator, until ready to serve wings.
• Set aside other half.
• Rinse chicken wings. Pat dry with a paper towel.
• Place wings in a sealable container.
• Pour non-refrigerated 1/2 of sauce into container with wings. Toss to mix well.
• Store in a tightly sealed container, in the refrigerator, for at least 3 hours, preferably overnight.
• Preheat oven to 350°F.
• Spray a cookie sheet with nonstick cooking spray.
• Remove wings from container, allowing excess sauce to drip off, and place on cookie sheet. DISCARD the sauce in this container. Do not use further as it has touched the raw chicken.
• Place wings in oven and bake for 15 to 20 minutes, checking frequently for burning. Turn 1/2 way through or as needed. Check wings for doneness, and cook more if needed. (Click HERE to See How to Check if Chicken Wings are Done and Safe to Eat)
• Once wings are done, place in a large clean bowl. Add about 1/2 of the refrigerated sauce (No NOT use the overnight marinade. It has touched the raw chicken.) Toss to coat.
• Add cilantro, sesame seeds and sliced green onions. Toss to coat.
• Pour remaining unused sauce in microwavable bowl and warm slightly, just to take the chill off.
• Serve wings hot with warmed sauce and a selection of good dipping sauces (See box below for a few of our Restaurant Dipping Sauce Recipes)

SWEET THAI CHILI CHICKEN WINGS

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.

HOULIHAN'S THAI CHILE WINGS

Steps:

• 1. Rinse chicken wings, and pat dry with paper towels. Place chicken in Ziploc bag.
• 2. For the marinade/sauce, in a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well, and pour mixture into bag with chicken. Cover and refrigerate for at least 3 hours (preferably overnight).
• Note - If desired, double sauce recipe and reserve half of the sauce.
• 3. Preheat oven to 350 degrees F (175 degrees C).
• 4. Coat cookie sheet with nonstick cooking spray.
• 5. Bake chicken, uncovered, in the preheated oven for 1 hour.
• 6. Once wings are done, toss wings in unused sauce. Serve tossed with chopped cilantro, sesame seeds, and sliced green onions.