THAI CHICKEN WINGS - COPYCAT RECIPE FROM HOULIHAN'S

Thai Chicken Wings - CopyCat Recipe From Houlihan's image

Provided by @MakeItYours

Number Of Ingredients 14

2 pounds of chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
¼ cup light brown sugar
3 tablespoons soy sauce
2 1/2 tablespoons fresh minced garlic
2 tablespoons ground ginger divided or two tablespoons of freshly grated ginger root
2 teaspoons dried crushed red pepper
1 cup of rice vinegar
1 ½ teaspoon of fish sauce
1 teaspoon sesame oil
3/4 cup sugar
1/2 cup coconut milk
1 tablespoon chili garlic sauce

Steps:

Rinse, trim excess fat and skin, and pat dry the chicken wings.
Cut each chicken wing at the middle joint and cut and discard the tip of the chicken wing.
Mix oil, 1 1/2 tablespoons of the cilantro, soy sauce, 1 tablespoon of garlic, 1 tablespoon ground ginger, 1 teaspoon crushed red pepper flake into a large bowl mix well. Add chicken wings, then toss until the chicken wings are evenly coated. Cover with plastic wrap and place in the fridge for up to 2 hours or for a deeper flavor, overnight.
Preheat oven to 400°F.
Arrange the chicken wings onto a large sheet pan lined with parchment paper or aluminum foil and brush with the marinade, discard any remaining marinade.
Place the sheet pan on the center rack of a 400 degree preheated oven and bake until the chicken wings are cooked through and golden brown, about 30 minutes.
While the chicken wings are baking, combine vinegar, sesame oil, fish sauce, sugars, coconut milk, chili garlic sauce, and remaining garlic, ginger, and crushed red pepper flakes into a medium saucepan.
Bring to boil; then reduce heat and simmer until glaze mixture thickens to syrup consistency, about 15-20 minutes.
When the chicken wings have finished baking, brush the chicken wings with the Thai glaze.
Finish the wings with chopped cilantro and sesame seeds.
Serve.