A delicious recipe for Thai Sticky Finger chicken wings, marinated in a flavorful blend of soy sauce, honey, and spices, then baked to perfection.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:Serves 4
Category:Appetizer
Method:Baking
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
1 pound chicken wings
1/4 cup soy sauce
1/4 cup honey
2 tablespoons fish sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon sesame oil
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
In a large bowl, combine soy sauce, honey, fish sauce, lime juice, garlic, ginger, red pepper flakes, and sesame oil. Whisk until well blended.
Add the chicken wings to the bowl and toss to coat them evenly in the marinade. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Arrange the marinated chicken wings in a single layer on the wire rack. Bake in the preheated oven for 40-45 minutes, turning them halfway through, until they are crispy and cooked through.
Once cooked, remove the wings from the oven and let them rest for 5 minutes. Garnish with chopped green onions and sesame seeds before serving.
Notes
For a spicier kick, add more red pepper flakes or a splash of sriracha to the marinade.
You can also substitute chicken thighs or drumsticks for a different texture.
Serve with a side of cucumber salad for a refreshing contrast.