I have been craving Korean food lately, more specifically anything with gochujang. I was going to make some chicken wings for dinner tossed in gochujang but the Husband said he would like sticky rice so I left Korea and went to Thailand. When the Husband and I were living in Thailand we had a Thai language teacher named Khun Alvi (Khun is said before everyone’s name, i.e. I would be Khun Fay, etc) and she was hosting a fundraiser at her home for the flood victims of the Bangkok flood. She made these lime chicken wings. She simply soaked them in lime juice and then fried them. They didn’t need any sauce or any other flavorings. I took those wings in mind when I made these.
What you will need:
1 lb chicken wings (serves 2 with sides or 1)
2 limed, juiced (more if not juicy) + 1/2 lime
3 cloves of garlic, minced
1 T brown sugar
1 T light soya sauce
3 green onions, chopped
1/2 bunch of cilantro chopped
What you will do:
1. Marinate the chicken wings in the lime, garlic, sugar and soy (the longer the better).
2. Pre-heat oven to 400 degrees F. Using a baking tray, line with foil, and place wings on a slotted rack. Bake for 40 minutes or until juices run clear. When wings are cooked, put in bowl, toss with green onions and cilantro and squeeze 1/2 lime on top. Serve w/khao neow (sticky rice) or your choice of side.
These wings are finger licking good. If you want, once the wings are cooked turn the oven to broil to crisp up the skin. These Thai style chicken wings are sure to be a hit!
Cheers and happy eating!