Ingredients
3lbschicken wingsor nibbles, tip removed, drumettes and flats separated
1tbspsea salt flakesadjust to taste
¾cupThai Sweet Chili Sauce
4tbspcoconut sugaror brown sugar
¼cupsoy sauce
4tbsprice wine vinegaror white vinegar
3tbspfish sauce
2tbsplime juice
1tbsplemongrassminced
1tbspgarlicminced
2tspsesame oilor peanut oil
¼cupfresh cilantrochopped
2green onionsthinly sliced to serve
red chili flakes
saltgenerous pinch
Preparation
Preheat the oven to 400 degrees F (200 degrees C).
Lightly spray a large baking tray with cooking oil spray, then set aside.
Combine the chili sauce, coconut sugar, brown sugar, rice wine vinegar, fish sauce, lime juice, lemongrass, garlic, and sesame oil in a small bowl, then whisk until combined.
Pour half of the sauce into a small saucepan, then reserve the other half for later.
Trim any excess skin off of the wing edges, then season the chicken with salt to taste.
Place the wings on the prepared baking tray, then pour the sauce over the wings and toss to coat evenly.
Arrange the wings in a single layer.
Bake for 10 to 15 minutes.
Bring the remaining glaze to a simmer on low-medium heat for 5 minutes, until the sauce bubbles up and begins to thicken.
Once the chicken wings are cooked on one side, rotate each piece, then bake again for an extra 10 minutes.
Change the oven setting to grill or broil on a medium-high heat setting.
Baste the wings with half of the ready-made glaze, then allow to crisp up for a further 5 minutes.
Remove them from the oven, then baste again with the glaze.
Garnish with the cilantro, onion slices, chili flakes and sprinkle with salt.
Serve with any remaining glaze for dipping, and enjoy!
