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Thai Chicken Wings
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5 from 2 votes

Copy Cat Thai Chicken Wings From Houlihan's

    Course: appetizers
    Servings: 18 -20
    Author: This Worthey Life

    Ingredients

    • 24 Drumettes or Chicken Wings

    Marinade Ingredients:

    • ¼ cup peanut oil
    • 3 tablespoons fresh cilantro
    • 3 tablespoons soy sauce
    • 1 tablespoon fresh minced garlic
    • 1 tablespoon ground ginger
    • 1 teaspoon crushed red pepper flakes

    Glaze Ingredients:

    • ¼ cup light brown sugar
    • 1 cup rice vinegar
    • ¾ cup granulated sugar
    • 1 ½ teaspoons fish sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon ground ginger
    • ½ cup full-fat coconut milk
    • 1 tablespoon chili-garlic sauce
    • 2 tablespoons fresh minced garlic
    • 1 teaspoon crushed red chili pepper flakes

    Garnish Ingredients:

    • 1 ½ tablespoons fresh cilantro
    • 1 teaspoon sesame seeds

    Instructions

    • Rinse, trim excess fat and skin, and pat dry the chicken wings.
    • Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.
    • Marinate the chicken wings. In a large bowl, mix together the 1/4 cup of peanut oil, 1 ½ tablespoons of cilantro, soy sauce, 1 tablespoon of garlic, 1 tablespoon of ground ginger, and 1 teaspoon of crushed red pepper flakes.
    • Add the chicken wings, then toss until evenly coated. Cover with plastic wrap and place in the fridge for up to 2 hours or, for a deeper flavor, overnight.
    • Preheat the oven to 400°F.
    • Arrange the chicken wings onto a large sheet pan lined with parchment paper or aluminum foil and brush with the marinade. Discard any remaining marinade.
    • Place the sheet pan on the center rack of a 400-degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes.
    • Make the Thai Glaze. While the chicken wings are baking, combine rice vinegar, sesame oil, fish sauce, brown and granulated sugars, coconut milk, chili ­garlic sauce, garlic, ginger, and crushed red pepper flakes in a medium saucepan.
    • Bring to boil; reduce heat, and simmer until glaze mixture thickens to syrup consistency, about 15­-20 minutes.
    • When the chicken wings have finished baking, remove them from the oven and brush them with the Thai glaze.
    • Finish the wings with chopped cilantro and sesame seeds.
    • Serve.