Some like it hot!

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

Ingredients:

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)

Recipe Method:

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.

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