3 pounds chicken wings, drums and tips separated
1/2 tbsp sea salt flakes
- 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
- 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.