Updated: May 28, 2020
This is a riff on the Thai Chicken recipe I just posted. I was asked to make chicken wings for a party but I just did not want to do the traditional style or something I have made before. I was going through my files and came to cross the Thai chicken and this recipe was born. I have not made this in over 5 years but I think it is due for a return – enjoy
4 lbs. chicken wings tips removed, drumettes and flats separated
2 tablespoons Avocado Oil
1 cup of canned coconut milk
2/3 cup creamy peanut butter
1 1/4 cups Sweet and Sour Thai Sauce – See Below
1 tablespoon fresh lemongrass finely chopped
chopped cilantro + chopped peanut for serving
Sweet & Sour Thai Sauce
1 cup of raw honey
½ cup of pineapple juice
1/3 cup soy sauce, low salt
¼ cup of red wine vinegar
¼ cup plum sauce
1 tablespoon of hot sauce of choice
1 tablespoon tomato paste
1 tablespoon of corn starch
1 teaspoon fish sauce
1 lime juice and zested
1 shallot, minced
4 cloves of garlic, minced
1 inch of fresh ginger, grated
½ to 1 teaspoon red pepper flakes
Salt and pepper to taste
Peanuts & Fresh Cilantro
Preheat oven to 400 degrees
Line multiple baking sheets with parchment paper and set a wire rack inside, you will need 2 to 3 for the first bake and the same for the second bake.
Place the wings, oil, and a pinch of salt & pepper in a large bowl; toss to coat. Spread the wings out in a single layer over the prepared rack.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
While wings are baking make the Sweet and Sour Thai sauce. Place all the ingredients into a sauce pan, whisk together, bring to a boil, reduce and simmer for 20 minutes. Remove from heat and pour into a bowl and combine the coconut milk, peanut butter, and lemon grass. Whisk until smooth.
Working batches add wings to peanut sauce and toss to evenly coat. Place wings in a single layer on prepared rack, bake until glaze is glossy and lightly caramelized, 5–10 minutes. Garnish the wings with cilantro and peanuts.