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Thai Chile Wings


THAI CHILE WINGS
Houlihan's Copycat Recipe

Makes 20-25

3 lbs chicken wings, separated
Sauce:
1/4 cup granulated sugar
1 tablespoon sesame oil
1/4 cup soy sauce
1 1/2 teaspoons grated fresh ginger
1 fresh garlic clove, minced
1 tablespoon chili sauce (Sriracha)

For the marinade/sauce:  In a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well, and pour mixture into bag with chicken. Cover and refrigerate for at least 3 hours (preferably overnight).

For the chicken:  Rinse chicken wings, and pat dry with paper towels. Place chicken in Ziploc bag. Preheat oven to 350 degrees. Coat cookie sheet with nonstick cooking spray. Bake chicken, uncovered, in the preheated oven for 1 hour. Once wings are done, toss wings in unused sauce. Serve tossed with chopped cilantro, sesame seeds, and sliced green onions.

Note: If desired, double sauce recipe and reserve half of the sauce.