Tangy Thai Style Chicken Wings -

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Tangy Thai Style Chicken Wings

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By Debbie Moose

Posted May 26th, 2009

This article is reprinted with permission from Wings: 50 High-Flying Recipes for America's Favorite Snack, by Debbie Moose, (2008, Wiley)

Wings: 50 High-Flying Recipes for America's Favorite Snack

Servings:	24
Author Notes:	The flavors of fresh ginger and hot Thai chile-garlic sauce carry these wings to an exotic locale. The heat builds as you eat them, so watch out.
Ingredients:	1/4 cup vegetable oil 1/4 cup fresh lime juice 3 tablespoons chile-garlic sauce 2 tablespoons soy sauce 1 teaspoon fresh grated ginger 1 tablespoon chopped garlic 2 teaspoons honey 12 chicken wings, cut in half at joints tips removed and discarded (click here for detailed prep instructions)
Instructions:	Makes 24 Pieces Prepare wings for cooking, click here for detailed photo instructions. Combine the oil, lime juice, garlic sauce, soy sauce, ginger, garlic, and honey in a bowl and stir until the honey is dissolved. Place the wings in a resealable plastic bag. Pour the ginger mixture over the wings and shake to coat. Refrigerate for at least 2 hours or as long as overnight. Preheat the oven to 400ºF. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray. Remove the wings from the marinade and discard the marinade. Place the wings on the baking sheet. Bake for 25 to 30 minutes or until done.