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Thai-Style Chicken Wings

SUBMITTED BY: CHRISTYJ PHOTO BY: KaponE

"Eat these spicy wings hot or cold. They also make a great appetizer!"

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Read Reviews (14)

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 pounds chicken wings
1 cup chicken broth
1 cup white sugar
1/4 cup fish sauce
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 teaspoons paprika
1 tablespoon vegetable oil
1/3 cup minced garlic
3 tablespoons minced jalapeno peppers
1/4 cup sliced red bell peppers

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika. Set aside.
In a hot wok or skillet add the oil, garlic and chiles. Stir fry over high heat until the garlic turns slightly golden, about 4 minutes. Add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes. Keep warm.
Place the chicken wings in a 10x15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp). Turn occasionally. Drain off the fat. With a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well. Garnish with red bell pepper strips if desired.

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REVIEWS

Reviewed on Jun. 28, 2003 by TERILECHNER

This was a fantastic success at my office pot luck. I had to make 10 copies of the recipie... MORE

Reviewed on Feb. 10, 2005 by RICK808

This garlic sauce is excellent! Very authentic. I experienced 5-star results by frying, Chiang... MORE

Reviewed on Jan. 15, 2006 by TUNISIANSWIFE

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.

TUNISIANSWIFE
Jan. 15, 2006

I had bought a bag of frozen wings by mistake so decided to use them in a recipe that didn't need to be fried and this fit the bill (or so I thought). On the advice of other reviewers, I cut the fish sauce to 1/4, and also cut down on the sugar...using half brown and half white. I had to read the amount of garlic twice(and I am a garlic lover) 1/3 CUP of crushed garlic seemed like a bit much but I proceeded. That pretty much equals a whole bulb of garlic once you get it crushed. I was hesitant to sautee that much garlic in oil for fear of getting too brown and tasting bitter. I lightly sauteed it in some wok oil to add a bit of sesame flavor to the dish. I used 2 whole jalepenos with the seeds in, as I like heat. When I tasted the sauce, it was very overpowering with garlic and not pleasant tasting garlic at that. I added about a tsp. of sesame oil for flavor and even though that helped, it still was too sweet, I could taste the fish sauce, and that overpowering garlic flavor was too much. I put the sauce on the wings about the last 10 min. of baking to try to mellow the flavor along with some sesame seeds on top to toast. It was a little better after being in the oven, but there was no way I could have stood that sauce to just pour over at the end.

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2 users found this review helpful

I had bought a bag of frozen wings by mistake so decided to use them in a recipe that didn't... MORE

Reviewed on Jul. 28, 2005 by JOARC

They were good. I think next time I will go more spicy and less fish sauce. MORE

Reviewed on Jan. 2, 2008 by KaponE

I followed the recipe pretty much exactly, with the exception of substituting Thai birdseye... MORE

Reviewed on May 26, 2005 by TH3R

This turned out very good. The garlic sauce taste very similar to sweet & sour sauce. I would... MORE

Reviewed on Apr. 16, 2005 by ERIN

These were very easy to make and I LOVE that it didn't require the mess of frying the wings. ... MORE

Reviewed on Sep. 25, 2003 by MOMISA2

These were very good. MORE

Reviewed on Feb. 17, 2008 by Ranger Rick

This is a really good recipe that will allow an experienced cook to make subtle changes in the... MORE

Reviewed on Feb. 4, 2008 by CIRCLIN50

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