Not my first Thai chicken recipe, and I’m sure it won’t be the last, but loved the tart, slightly sweet and hint of spice these wings provided.  Get out the napkins!

3 pounds chicken wings, drums and tips separated

1/2 tbsp sea salt flakes

MARINADE

• 3/4 cup Thai sweet chili sauce
• 3 tbsp brown sugar
• 1/4 cup soy sauce
• 4 tbsp rice wine vinegar
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp minced or grated garlic
• 1 tbsp minced or grated ginger
• 1 tbsp minced lemongrass
• 1 tbsp sesame oil

GARNISH

• fresh cilantro, roughly chopped
• sesame seeds
• green onions, sliced

Mix all marinade ingredients together and pour half over chicken wings.  Allow to marinate for 30 minutes, up to overnight.  Put the rest of the marinade in a small saucepan and bring to a boil over medium heat.  Reduce by about half and set aside.

Preheat oven to 400

Lightly grease, or line a baking sheet with parchment paper.  Put wings on baking sheet in a single layer.

Roast for 20 minutes, then remove and toss in a bit of reduced marinade.  Sprinkle sesame seeds & sea salt over and roast for a further 20 minutes until shiny and crispy.

Garnish with cilantro, green onion and more sesame seeds.