Thai Sweet Chili Wings
A perfect balance of sweet and heat coats these tender wings with out-of-this-world flavor. Make extra...they'll disappear quick!
Servings: 30 wings
Calories: 125kcal
Ingredients
For the wings
- 30 wings cut into drums and flats
- 2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ teaspoon cayenne
- ¼ teaspoon fresh cracked black pepper
For the spicy Thai sweet chili sauce
- ½ cup cider vinegar
- ½ teaspoon kosher salt
- ¼ cup Fresno chilis seeded and roughly chopped (about 2)
- ¼ cup raw honey
- 3-4 cranks of fresh cracked pepper
- 2 cloves garlic peeled and roughly chopped
- 2 teaspoons fresh ginger peeled and roughly chopped (about 1 thumb)
- 2 teaspoons arrowroot plus ¼ cup water for the slurry
- 1 tablespoon fish sauce
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut wings into drums and flats.
- Peel and roughly chop garlic and ginger.
- Seed and roughly chop Fresno chilis.
- Make a slurry by mixing the arrowroot powder with the water.
Cooking Instructions
Let's cook the wings!
- Preheat your oven to 250°F (120°C).
- In a bowl, add the wings, seasonings, and olive oil. With a rubber spatula, mix until the wings are nicely coated.
- Place the wings, skin side up, in a single layer on a foil covered baking sheet.
- Put in the oven for 30 minutes.
- After 30 minutes, increase the oven temp to 450°F (230°C). Cook for another 30 minutes.
- The wings should have nice, crispy skin now. Remove from the oven and set aside.
For the spicy Thai sweet chili sauce
- While the wings are cooking, let's make the sweet chili wing sauce.
- Add the garlic, ginger, chilis, honey (or low-carb alternative), and fish sauce to a mini-prep or food processor. Blitz until it is chopped really well.
- Add the garlic-ginger mixture to a small saucepan over medium heat.
- Add in the cider vinegar and stir. When it starts to bubble a little bit, add in the arrowroot slurry (or the xanthan gum for low-carb.)
- Mix well and add in the salt and pepper. Continue to stir consistently for 6-8 minutes.
- Remove from the heat and set aside to cool until the wings are cooked.
Bring it all together
- Add some of the Thai chili wing sauce to the bottom of a clean mixing bowl.
- Toss in some wings and stir around with a rubber spatula to coat in the sticky sauce.
- Serve immediately and happy eating!
Notes
I like these with a little freshly chopped green onion. I just use the green part for some freshness that is delicious.
You can also add some of the sauce onto the wings during the last 4-5 minutes of cooking if you want them a bit glazed.
Nutrition
Serving: 1wing | Calories: 125kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 206mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
