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Sticky Thai chicken wings glazed with a sticky sweet chilli sauce infused with authentic Thai flavours. A flawless balance of sweet, salty with a hint of spice.
|Light soy sauce||1 Tbsp|
|Oyster sauce||1 Tbsp|
|Coconut sugar||1 tsp|
|Thai mix spices||1 Tbsp|
|Sweet chilli sauce||200ml|
|Sriracha sauce||2 Tbsp|
|Coriander leaves||1 bunch|
Season the chicken wings
Place chicken wings in a large mixing bowl. Add light soy sauce and oyster sauce. Mix well.
Add the flour
Add wheat flour and Thai mix spices. Mix well.
Deep fry the chicken wings
In a pan deep fry the chicken wings (shake off the excess flour) for about 10 minutes until golden brown. Drain the cooked wings on paper towels to absorb any excess oil that may still be clinging to them.
Prepare the glaze
In a pan pour sweet chilli sauce, honey and sriracha sauce. Simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
Coat the chicken wings
Pour the glaze over the wings and toss to coat evenly.
Plate your dish
Place chicken wings on a plate. Sprinkle with fresh chopped coriander.