Thai Chicken Wings: Baked and Super Easy to Make

For the Thai Sweet Chili Sauce

• 3 tbsp Rice Vinegar
• 1/3 cup Water plus 1 tbsp for later
• 2 tbsp Coconut Sugar
• 2 Garlic cloves minced
• 1 tsp Tamari
• 1/4 tsp Cayenne Pepper optional, for more heat
• 1 tbsp Sambal Olek
• 1 tsp Arrowroot Powder

For the Wings

• 1 lb Chicken Wings
• 1 tsp Baking Powder
• 1 tbsp Thai Basil chiffonade, optional, for garnish

For the Sauce:

• 1.5 tbsp Lemongrass minced
• 1.5 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 2 tbsp Coconut Sugar
• 1/3 cup Thai Sweet Chili Sauce
  

To Make the Thai Sweet Chili Sauce

1. Add the rice vinegar, water, coconut sugar, garlic, tamari and cayenne to a small pot and heat over medium. Bring to a boil and stir to dissolve the sugar. Let it boil for about 2 to 3 minutes.
2. Add the sambal olek and let it cook for 4 to 5 minutes, until slightly thickened.
3. In a small bowl, add the 1 tbsp water with the arrowroot powder and mix well. Then add this to the sauce and whisk to combine. Turn off the heat and set aside.

To Make the Wings

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
2. Add the wings to a large bowl or ziploc bag and add the baking powder and toss to combine. Place on the baking sheet and bake for 35 to 40 minutes.

To Make the Sauce

1. Add all of the ingredients to a blender and blend until well combined.
2. When the chicken wings are done baking, toss them with the sauce and coat well. Garnish with thai basil, serve and enjoy!