Thai Chicken Wings

Course: Appetizer, Main Course, Recipes

Thai chicken wings

Ingredients

  • 900g Chicken wings

  • 1 teaspoon Garlic powder

  • 1 teaspoon Winnie’s Pure Health Herbal Salt/Sea Salt

  • 2 teaspoons vegetable oil

  • ½ bunch Fresh coriander to garnish

  • 1 teaspoon Ginger paste

  • 1 tablespoon Winnie’s Pure Health Pure Honey

  • 2 tablespoons Light soy sauce

  • 1 Lemon

  • 2 table spoons chili garlic sauce

  • ½ teaspoon Black pepper

  • 2 teaspoons Winnie’s Pure Health Herbal Mchuzi

Directions

  • Preheat your oven to 200 degrees celsius. Prepare the chicken wings while your oven is pre-heating
  • Cut each chicken wing into 3 pieces then wash & pat dry
  • Take the wings in a bowl and add a teaspoon of garlic, salt & pepper to taste. Mix well
  • Prepare a baking sheet by lining it with parchment paper (for easy clean-up) and spray or brush about a teaspoon of vegetable oil
  • Spread the seasoned chicken wings on the baking sheet in a single layer. Brush or spray another teaspoon of vegetable oil on top of the chicken wings
  • Bake the chicken wings in the preheated oven for 30 minutes. Chicken wings would be almost cooked through after 30 minutes
  • While the chicken is baking, prepare the sticky sauce. On a large bowl, add ginger paste, garlic paste, honey, light soy sauce, vegetable oil, chili garlic sauce, juice of one lemon, Herbal Mchuzi and about ½ teaspoon of pepper to taste. Additional salt is not needed as the readymade sauces are already quite salty. Mix well and create a homogeneous mixture
  • Drop the baked chicken wings into the sauce and give a very good mix so that all chicken wings are coated really well
  • Spread the coated chicken wings again on the baking sheet and brush the marinating sauce on top of each pieces
  • Grill the wings keeping the wire rack at the top level of the oven for 5 minutes. Then flip the wings over, brush the remaining sauce on top of wings and grill this side for another 5 minutes or until charred & sticky to your liking
  • Sprinkle freshly chopped coriander leaves to garnish and serve hot!

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