BAKED THAI CHICKEN WINGS
Perfectly sticky, sweet and a bit spicy, baked Thai chicken wings will be a new game day recipe favorite in your house! This easy and healthy chicken wings recipe is oven-baked, low-carb, refined sugar-free, gluten-free, dairy-free, and absolutely addicting!
These baked Thai chicken wings are the perfect combination of sweet and spicy with a bit of tang thrown in.
Feel free to top your tray full of perfectly sticky Thai chicken wings with roasted peanuts for a crunch and cilantro for a bit of freshness.
You might even want to go ahead and make a double batch because this tasty game day appetizer goes fast!
Ingredients
- 2 lbs. chicken wing drummettes and/or wingettes
- 2 Tbsp. chili garlic sauce
- 3 Tbsp. coconut sugar
- 2 Tbsp. rice wine vinegar
- 2 cloves garlic crushed
- ½ tsp. ginger crushed
- 1 ½ Tbsp. lime juice
- 1 Tbsp. sesame oil
- 1 Tbsp. olive oil
- ¼ cup soy sauce or Tamari gluten-free*
- Cilantro
- Peanuts
- Green Onions
Instructions
- Preheat oven to 400 degrees.
- In a medium-sized bowl whisk chili sauce, coconut sugar, rice wine vinegar, garlic, ginger, lime juice, oils, and soy sauce until well combined.
- Divide sauce in half and set one half aside.
- Add chicken wingettes and drumettes to a gallon-sized zip-top bag. Add half of the sauce and toss to coat.
- Line a large baking sheet with parchment paper. Place wing portions in a single layer on the baking sheet skin-side-down. Bake for 30 minutes, flipping halfway through.
- In a small pot or saucepan bring the other half of the sauce to a simmer over Medium-Low heat. Simmer for 5-10 minutes, or until sauce is reduced by half.
- Baste wing portions with the reduced sauce and broil for 5-7 minutes.
- Top wings with remaining sauce and add cilantro, peanuts, and green onions. Serve immediately and enjoy!**
Recipe Notes
*If Paleo, use coconut aminos in place of the soy sauce.
**If you would like to reheat wings, place them on a parchment paper-lined baking sheet and bake in 300-degree oven for 12-16 minutes, or until heated through.
Recipe Source:evolvingtable.com