Sticky Thai Soy Wings
Recipes for | Home & Restaurant
by Nadine Lloyd
4.4 lbs. (2kg) chicken wings
1 lemon-grass stick
4 medium cloves garlic
1 medium red chili
1 medium knob ginger
Juice from 1 lime
¼ cup dark soy sauce
2-3 tablespoons rice malt syrup (plus extra if required)
Salt and pepper to taste
1-2 teaspoons chili flakes
Preheat the oven to 356°F (180°C)
In a food processor, pulse the lemon-grass, garlic, ginger, chili, lime juice, salt and pepper to a rough paste.
Transfer the paste to a medium sized bowl.
Stir in the dark soy sauce, rice malt syrup and 1 tablespoon chili flacks.
Toss the wings through the blend until fully coated in sauce.
Place the wings into a deep oven tray.
Drizzle the remaining sauce, and extra rice malt syrup, over the wings.
Bake for 25-30 minutes, or until golden brown and cooked through.
Garnish with the remaining 1 tablespoon chili flakes.