Thai Sweet Chili Wings

Sweet and spicy chicken wings like these go well with Vegetable Spring Rolls (page 212) and Caribbean Curried Banana Soup (page 100).

SERVES 6

½ cup all-purpose flour

½ teaspoon salt

1½ pounds chicken wings

½ cup butter, melted

1 tablespoon minced garlic

¼ cup Thai sweet chili sauce

¼ cup hot pepper sauce

  • Preheat oven to 375°F.

  • Combine the flour and salt in a large bowl and toss the chicken wings in it. Shake off the excess flour and put the wings on a baking-sheet pan lined with nonstick foil. Repeat with another sheet pan if necessary to get all the wings on baking sheets.

  • Bake wings for 30 minutes. Remove from oven, turn the wings over with tongs, and bake another 15 minutes.

  • Combine butter, garlic, sweet chili sauce, and hot pepper sauce in a large bowl. Remove the chicken wings from the oven, toss them in the sauce and return them to the baking pans. Bake for another 15 minutes.

Drumettes . . . . . . . . . . . . . . . . . . . . . . . . . .

If you cut the tips off chicken wings and then cut the remaining wings in half at the joint, you have tiny little drumsticks and wings. They are very cute and the perfect size for tapas.

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