Thai Chicken Wings

​Ingredients:

• Black Pepper (to taste)
• 18 – 20 Chicken Wings
• 1/2 Cup Thai Chili Sauce
• 1/2 Cup Water
• 1 Garlic Clove (minced)
• Salt (to taste)
• 4 TBSP Brown Sugar
• 2 TBSP Ginger (ground)
• 2 TBSP Lime Juice
• 3 TBSP Low Sodium Soy Sauce
• 2 TBSP Rice Vinegar

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Instructions:

Preheat the oven to 350F.

In a bowl, generously pepper and salt wings to your taste and set aside.

Apply parchment paper to a baking sheet. Lay seasoned wings on the baking sheet. Bake for 1 hour. Turn wings. Bake for another hour.

While the wings are baking for the second hour, place all other unused ingredients in a saucepan over medium heat. Remove from heat when thicken and set aside. Apply parchment paper to another baking sheet and set aside. 

Carefully, and generously toss baked wings in sauce. Place wings on the new/clean parchment paper and baking sheet. Bake for another 10 minutes. Serve hot.

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Tips:

• Adding chopped Peanuts (1/2 Cup) to cooking sauce ingredients is optional.
• Adding finely chopped Cilantro (1/2 Cup) is an optional garnish.
• Adding finely chopped Green Onion (2 Stalks) is an optional garnish.
• Be prepared for sticky fingers.
• Best with mini chicken drums and wings.
• For a optional spicy kick add 1/4 TSP Chili Flakes.
• Leftovers last 3 – 4 days in the refrigerator.
• You may substitute brown sugar for white sugar.
• You may divide the optional garnish of Cilantro and/or Green Onion to the sauce while cooking and use the remaining portion for garnish.