I love food…almost all kinds of food too!
But the things I love above all else are –
A nice slice of fresh bread spread with expensive butter,
or Asian food!
I know, you’re probably thinking I’m strange for the bread and butter one, but we will get into that another time.
For now I’m going to share one of my favourite Thai dishes. I used to eat these at a Thai restaurant I worked at in Sydney and I’ve had to appropriate it slightly because I never knew the original recipe, but I love it anyway!
Sticky Thai Chicken Wings
1kg chicken wings
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sweet chilli sauce
1/4 cup rice vinegar
1/4 cup coconut milk
3 tablespoons brown sugar
3 garlic cloves (minced)
1 big tablespoon peanut butter
1 teaspoon ginger (grated)
1 lime (juiced)
1/2 tablespoon soy sauce
1/4 cup peanuts (chopped)
1/2 cup coriander
4 green onions (sliced)
Pre-heat oven to 200C degrees.
Pat chicken wings dry with paper towels and rub with salt and pepper. In a bowl, combine sweet chilli sauce , vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice, mix it up with a fork. In a large pan, over medium-high heat, sear chicken wings in olive oil for 2-3 mins per side and set aside on a plate.
In the same pan, reduce heat to medium-low, and add chilli sauce mixture, bring mix to the boil and then reduce to simmer for 1-2 mins, whisking continuously.
Then add wings back to the mix and toss to coat.
Move wings and remaining sauce into a baking tray and bake for 25-30 mins.
Remove from oven, spoon remaining sauce over the wings and garnish with peanuts, coriander and onions.
You can also serve the dish with a side of lightly steamed broccolini drizzled with soy sauce.