One thing I had never made despite my love of them was baked chicken wings so when I spotted this recipe in the Oregonian newspaper I just knew I had to try it. It combines the wonderful Thai flavor combination of sweet, sour, salty and spicy into a glorious glaze. It was very simple to put together and there was no fussing once the wings were in the oven.
The results was a fragrant, sticky, moist chicken wing that was utterly addictive. The recipe calls for two pounds of wings, but since it was just The Husband and I devouring these, I cut the recipe in half. The proportions I give you are as it was in the original recipe. The other thing I added was a clove of finely minced garlic because it just felt right to me. I served them over a bed of slighly sweet coconut rice which was a delicious compliment to the wings. I will blog about the rice another time. Enjoy!
Sticky Chicken Wings
3/4 cup firmly packed light brown sugar
1/4 cup fish sauce
1/4 cup fresh lemon juice
2 Tbsp soy sauce
1 1 inch piece fresh ginger, crushed with the flat side of a knife blade and peeled (I minced mine)
2 finely minced garlic cloves (optional)
1 jalapeno chile, halfed lengthwise, seeded and chopped. (I left the seeds in mine)
2 pounds chicken wings, cut in half at joint (wing tips removed)
Preheat oven to 300 degrees. In a 9 by 13 inch baking dish, whisk together brown sugar, fish sauce, lemon juice and soy sauce until sugar dissolves, about two minutes. Add ginger, chile and chicken wings; toss to coat. Arrange wings in a single layer in baking dish.