Prep time: 10 min marinade prep plus an overnight marinating time
Makes: 6-8 as an appetizer
Pairs well with: a crisp lager beer, salty potato chips, coleslaw
- 3 lbs chicken wings/drumettes
For the marinade:
- 4 garlic cloves, minced or crushed in a garlic press
- 1 tsp. ground ginger
- 1 Cup Sweet chili sauce such as Mae Ploy brand
- 1/3 Cup soy sauce
- 1 tsp. sesame oil
- 1/3 Cup brown sugar
- 1 tsp. fish sauce
- 1/2 tsp. sriracha sauce (up to 1 tsp. if you want them spicier)
- Juice of half of a lime
- ¼ Cup finely chopped peanuts
- 1/3 cup chopped green onion
- The night before you plan to serve these, make your marinade.
- Mix all of your marinade ingredients together in a bowl, then pour it into a ziplock bag or other dish with a lid.
- Add in your chicken wings/drumettes to the marinade making sure they are all covered in the sauce, seal, and set into the refrigerator to let marinate overnight.
- When you plan to cook these, preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper, take your wings out of the marinade, and set them on your prepared baking sheet, then bake for 35-40 minutes or until done and just starting to get golden brown.
- Set them on a serving platter and garnish with your chopped peanuts and green onion.
- These are wonderful served hot right out the oven or at room temperature, both are tasty.
- You can bake these off a day ahead to have them all ready to go and serve them cold as well.
- Leftovers are great to pack in lunches, or added to salads.
- These freeze well! Make the marinade, add the raw chicken wings and stick them in the freezer to have ready for all occasions. Just remember to take them out the day before you cook them to let them thaw in the fridge overnight in the marinade.
Photos by Marla Smith Photography