Hump Day Here! In addition to being Wing Wednesday, it’s the best day of the week. Let’s say it will be finger-licking good with my Thai Honey Glazed Chicken Wings. Marinated and oven baked, using reserved marinade as a glaze. Wings become sticky with a glaze that’s full of Thai flavors like fish sauce. Baking provides a bit of sugary char on each piece. No doubt these wings will become another family favorite. Wings make a perfect appetizer or wherever you may be entertaining. You might want to have a few copies of this recipe on hand.
Thai Honey Glazed Chicken Wings
Looking at any appetizer menu, you’ll usually find chicken wings in some fashion. Buffalo, you know the ones with hot sauce and butter are most popular. That said, chicken wings can and should be flavored with various rubs and sauces. Chicken is one of the most versatile foods around so why not bake these little drumettes and wingettes in a new concoction bursting with flavor.
Thai Honey Glazed Chicken Wings
My husband and I had gone out to eat and had chicken breast cooked with a glaze similar to this recipe. Well you know I had to come home and make a marinade and glaze of my own. Mine turned out better than I ever imagined. While fish sauce is used, add in honey for sweetness, soy sauce, lime, garlic, red pepper flakes, chili powder, and ground coriander. Reserve some marinade for glaze and marinade chicken with remaining in a bag overnight in the refrigerator. Next day, bake wings in a single layer on a jelly-roll pan lined with non-stick foil. Brush wings with reserved marinade while baking.
Thai Honey Glazed Chicken Wings
Bursting with the saltiness of fish and soy sauce, sweetness of honey, sour of lime, aromatic garlic, warmth of coriander, and heat from red pepper flakes and chili powder just balance each other out. This is one of the best chicken wing recipes found anywhere to cure your wing craving. Kid’s will love these wings because they are not hot on the tongue.
The honey counteracts the heat yet mild chili powder can be used instead of hot and red pepper can be left out. Serve my wings with homemade fried rice or white rice and by the way, have lots of napkins on hand. You’re to need them. Have a great rest of the week!
Thai Honey Glazed Chicken Wings
24 chicken wing pieces (drumette & wing portion, minus tip)
1/2 cup honey
3 T. fish sauce
3 T. Tamari soy sauce
Juice of 1 lime
4 finely minced garlic cloves
3/4 t. hot pepper flakes
1 T. hot Mexican chili powder (mild chili powder can be used)
1 1/2 t. ground coriander
In a small mixing bowl, combine all ingredients for marinade. Place chicken wings in a gallon-size Ziploc bag. Reserve one-third of the marinade to brush on wings while baking. Pour remaining marinade into bag of wings. Close bag and massage to coat all wing pieces.
Refrigerate wings at least two hours to overnight. Longer marinating imparts more flavor.
Heat oven to 375 degrees. Line a jelly-roll pan with non-stick foil. Place wings on pan in a single layer. Bake for 30 minutes then brush wings with reserved marinade.
Turn wings over and brush wings with more marinade, baking 20 to 30 minutes more, brushing with marinade until wings are nicely browned and sticky.
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