Thai Chicken Wings

Fish sauce adds incredible flavor to this sweet and sour sauce. Find fish sauce in the Asian food section of your grocery store, or substitute soy sauce.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 2 hrs
  • Bake: 20 mins

Thai Chicken Wings

Directions

  1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wings in a large freezer bag; add garlic, ginger, soy sauce, honey, cilantro, and fish sauce. Seal bag; turn to coat chicken wings. Refrigerate 2 to 24 hours.
  2. Preheat oven to 350 degrees F.
  3. Place wings on a foil-lined baking sheet. Bake 15 minutes. Turn and bake 5 minutes more or until chicken is no longer pink. (Or, broil 4 inches from heat for 10 minutes. Turn and broil about 5 minutes more or until chicken is no longer pink.)
  4. If desired, garnish with lettuce and carrot and serve with sauces.

From the Test Kitchen

Freeze ahead:

Prepare through step 1 and freeze up to 2 months. Defrost completely in refrigerator. Continue according to step 2.

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Nutrition Facts (Thai Chicken Wings)

  • Per serving:
  • 263 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 84 mg chol. ,
  • 336 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 3 g sugar ,
  • 21 g pro.
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