Friday — thank goodness it’s here.
Seriously.
Last night I nearly had a heart attack watching Grey’s Anatomy. I’m not usually glued to the show except for the season finale, but this episode had me pacing, talking to my husband as if the characters were real people, and experiencing full-on anxiety. I couldn’t sleep afterward and spent the next day replaying the tension in my head. My husband’s only comfort was joking that they should bring Izzie back — “she saved that deer once, so surely she could save everyone.” He meant well.
All that drama aside, let’s talk about wings: specifically, wings you can make in one skillet. They’re undeniably messy and not the most efficient snack for the effort they require, but when they’re good, they’re worth it. I’m usually not the biggest fan of wings because of the mess and small meat yield, but these are an exception.
Anything with Thai-inspired flavors is a favorite of mine, and these sticky Thai chicken wings were devoured. The sauce clings to the wings and has the perfect balance of sweet, sour, and savory. By the time we were done, someone even dunked a pile of pretzels into the leftover sauce — and I can’t blame them. If only Grey’s could deliver that level of satisfaction.
Sticky Thai Chicken Wings
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Ingredients
- 2.5 pounds chicken wings
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 3 garlic cloves, pressed or finely minced
- 1 tablespoon creamy peanut butter
- 1 teaspoon-sized knob of ginger, grated
- 1 lime, juiced
- 1/2 tablespoon soy sauce
- 1/4 cup chopped peanuts
- 1/2 cup fresh cilantro
- 4 green onions sliced
Instructions
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Preheat the oven to 375°F (190°C). Pat the chicken wings completely dry and season with salt and pepper. In a bowl, whisk together the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, grated ginger, peanut butter, soy sauce and lime juice.
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Heat a large oven-safe skillet over medium-high heat and add the olive oil. Sear the wings 2–3 minutes per side until golden. Remove the wings to a plate, then lower the heat to medium-low. Pour the chili sauce mixture into the skillet and bring it to a gentle boil, whisking, then simmer 1–2 minutes.
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Return the wings to the skillet, tossing to coat them in the sauce. Transfer the skillet to the oven and bake 25–30 minutes. Remove from the oven, spoon sauce over the wings, and garnish with chopped peanuts, cilantro and sliced green onions before serving.
Notes
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