Hello readers! Hope you've all had a lovely week! Those of you who have been following my instagram must have guessed the recipe coming up today :) 

Iv made this dish a few times before but have always fried the chicken before dropping it into the sauce. This time I tried baking it and it was as good............
This dish for me, is something I would make only on special occasions because I find it dangerously sinful with the amount of sauces, filled with sodium that goes into it. But it is sooooo tasty! So yes!....This week we had a very special friend over for dinner and we had some Tom Yam fried rice and sticky Thai chicken wings. Im a BIG fan of thai food! :)

This recipe is quite easy..... Gets all its taste from the sauces. You can alter the amount of sauces according to your taste. 

chicken wings with the skin - 12 (drummets and flats separated)
a pinch of salt for the chicken
tsp ginger garlic paste - 1/2 tsp
red thai chilies, chopped - 4( use the small ones for more spice)
spring onions, chopped - 3 tbsps

for the sauce:
thai sweet chili sauce - 3/4 cup
soy sauce -1/2 cup
oyster sauce - 2 tbsps
fish sauce - 4 tbsps
minced garlic - 1 tbsp
minced ginger - 1/2 tbsp
vinegar - 3 tbsps


  • Preheat the oven to about 200 degrees celcius. Line a baking tray with parchment paper. set aside.
  • In a saucepan, combine all the ingredients given under 'for the sauce'. Cook on low heat and simmer till the sauce thickens a bit. Keep aside.
  • In a bowl, combine the chicken with the ginger garlic paste.
  • Neatly arrange the chicken on the baking sheet and sprinkle with a tiny pinch of sea salt. Bake for 15 minutes.
  • Then turn up the oven temperature to 240 degrees celcius and use the 'broil' option for about 10 minutes or till the tops of the chicken are medium brown and crispy.
  • Turn the chicken using the tongs and broil for another 10 minutes on the other side.
  • Remove from the oven.
  • Drop the chicken pieces into the sauce. On low heat mix well till the chicken is well coated in the sauce.
  • Add the chilies.
  • Taste the sauce and adjust the taste to your liking. 
  • Garnish with the chopped spring onions.

No comments:

Post a Comment