Thai Chili Sesame Chicken Wings are flat-out hard to stop eating when sweet and spicy sauce clings to every crispy bite. I’m not even sure if it is the texture of the wing or the flavor of the sauce I love more or the symbiotic sensation of their perfect union, but love them I do. Based on the sheer number of wing recipes and numerous wing places with a cult following, it is safe to assume I am not alone in this. This particular recipe left me a bit embarrassed by the pile of bones that quickly replaced the garlic and chili studded wingettes (my favorite) on my plate, while my husband was only halfway through his.
Let’s just say he did a better job savoring his, while I guess I got a little carried away .
Too dark for photos last night, I held some back for lunch today (I know, bummer) and shared them with our daughter when she came home from work. She was a little worried she had missed it. I assured her there were some for her too, but the sauce was not her favorite Mae Ploy, rather it was a new homemade sauce. Skeptical, she muttered something about me leaving well enough alone … then all I heard was finger licking sounds, followed by, “okay, this one’s a keeper.” In short order, she too sat with a pile of bones.
Glad you enjoyed the wings, honey.
No special coating or fussy technique required, as browned chicken skin needs little help to be delicious. Baked in the oven with freshly ground sea salt, black pepper, and smoked paprika is all it takes—you don’t even have to be neat about it, they don’t care. You will have plenty of time to make the sauce and prep a few fresh vegetables, which were good with the sauce as well. For a heavenly finish, squeeze fresh lime over the wings just before serving.
Which do you prefer, wingettes or drumettes?