- 1
Ingredients
- Variation:
- 1 ⁄3 cup flour
- 1 tablespoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 ⁄4-1⁄2 teaspoon cayenne pepper
- 3 tablespoons butter
- 10 chicken wings, tips removed
- Sweet Thai Chili Wings
- 3 tablespoons peanut oil
- 1 ⁄4 cup rice vinegar
- 1 tablespoon soy sauce, divided
- 2 garlic cloves, minced
- 1 ⁄2 teaspoon minced fresh ginger
- 1 teaspoon chili oil (optional)
- 1 1⁄4 lbs chicken wings, tips trimmed and cut at the joint
- 1 ⁄4 cup sweet Thai sweet chili sauce
- 1 tablespoon hot sauce (siracha)
Preparation
Step 1
Cut wings at joints.
Preheat oven to 425 degrees.
Be sure wings are thawed and dry them well with paper towels.
Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
Shake to mix ingredients and add wings.
Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
Add wings to pan and turn to coat.
Bake for 30 minutes.
Turn wings over and bake for 15 more minutes or until crispy and done.
Variation:
In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 – 25 minutes or until chicken is cooked through and skin has darkened. Turning once.
In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
Transfer hot wings to the bowl and toss to coat.
Serve with plenty of napkins.