Thai Chicken Wings Copycat Recipe From Houlihans Food

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.

THAI CHICKEN WINGS

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!

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.