Appetizer: Thailand – ปีกไก่ทอดซอสหวานพริกไทย ▶ Pik Gai Tod Sot Waan Phrik Thai (Thai Sweet Chili Sesame Wings)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 30 min

Total 55 min

Ingredients

1 1 / 2 lb (680 g) chicken wing flats (about 12–14 pieces)
1 / 3 cup (80 ml) Thai sweet chili sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) rice vinegar or lime juice
1 tbsp (15 ml) brown sugar or palm sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1–2 tsp sambal oelek or Thai chili paste (adjust to taste)
1–2 tbsp (15–30 ml) neutral oil (for baking or grill brushing)
2 tbsp (15 g) toasted sesame seeds (Thai sesame seeds)
2 green onions, thinly sliced (for garnish)
Lime wedges (optional)

Instructions

1. In a bowl, whisk together sweet chili sauce, soy sauce, fish sauce, rice vinegar, brown sugar, garlic, ginger and sambal until smooth.
2. Toss the wing flats with half the sauce and let marinate 30 minutes to 2 hours in the refrigerator.
3. Preheat oven to 425°F (220°C) or prepare a medium-hot grill. Line a baking sheet with foil and set a rack on it if baking.
4. Arrange wings in a single layer, brush lightly with oil, and roast 20–25 minutes, turning once, until skin is crisp and juices run clear (internal temp 165°F/74°C). For grill: grill 10–12 minutes per side over medium heat, turning, until cooked through and charred in spots.
5. In the last 5 minutes of cooking, baste wings with remaining sauce and continue cooking until glaze is sticky and slightly caramelized.
6. Remove wings, sprinkle with toasted sesame seeds and sliced green onions. Serve hot with lime wedges.

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