Sunday, March 3, 2013

Spicy Thai Baked Wings

In this household, if there are two things we love, it is crispy chicken wings and Asian food. This recipe combines them both perfectly. The great thing about my wing recipe is that they are baked, not fried. The baked wings allows for a much healthier version of the traditional wings and also requires much less active cooking than standing over a large pot of hot oil. We use this cooking method for wings all the time with variations on the sauces. This sauce recipe is sweet and spicy with a nice balance of flavors!

24 Wing Segments
2 Tablespoons Thai Chili Sauce
1 teaspoon Sriracha Hot Chili Sauce
2 teaspoon Soy Sauce
2 teaspoon Rice Vinegar
Pinch of Salt
Pinch of Garlic Powder
2 teaspoons Sesame Seeds

1. Preheat oven to 375 degrees.
2. Arrange the wing segments on a large baking sheet fitted with a wire rack that has been sprayed with  cooking oil. Place in the oven and bake for 1 hour.
3. In a measuring cup, combine the remaining ingredients, minus sesame seeds. Set aside until ready to coat the wings.
4. After 1 hour, the wings should be brown and crisp. If they are not, give them a little longer. Once they have become brown, remove from the oven and place in a large bowl. Pour the sauce over the wings and toss to coat.
5. Place the wings back on the baking rack. Sprinkle with sesame seeds.
6. Bake for another 15 minutes.
7. Eat immediately!

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