Inspired by classic Thai flavors, chicken wings are marinated in lime juice and Srirachup, baked, and coated with an easy glaze that combines sweet, spicy, sour, and savory. Tip: When baking chicken wings, use brown sugar to create caramelization. Here, instead of using sugar, the sweetness of the tomatoes in the Srirachup adds the nice caramelization and the golden brown color.
Time: 15 minutes prep, 40 minutes cooking
1 lb chicken wings, separated
¼ C Srirachup
Juice of 1/2 lime -- approximately 1 T
1 T Thai fish sauce (nam pla) (optional, adds additional savory flavor)
1 T soy sauce
¼ C fresh chopped cilantro (optional)
Preheat oven to 450 degrees. Line a baking sheet with heavy duty foil. Clean and dry wings thoroughly. Combine all remaining ingredients except cilantro in a small bowl. Toss chicken wings with half the sauce, reserving the rest.
Arrange the wings on the baking sheet and bake for 25 minutes on one side. Turn and bake for 10-15 minutes on the other side. The wings should be thoroughly cooked and caramelized. Toss the wings with the reserved sauce mixture and cilantro.