Thai Street Wings As Made By Chef Arnold Myint

Thai Street Wings As Made By Chef Arnold Myint

4.0(39)

Chef Arnold Myint satisfies his Thai street food craving with these mouth-watering Gai Yang chicken wings. Marinate the chicken overnight for more flavor, then pop them in the oven and serve with a side of sticky rice and crunchy vegetables.

Cook Time
18 minutes
Total Time
33 minutes
Yield
4 servings

Ingredients

  • 3 lb chicken wings (1.3 g), wings and drumettes separated
  • ¼ cup fish sauce (60 mL)
  • ¼ cup low sodium soy sauce (60 mL)
  • ¼ cup dark soy sauce (60 mL)
  • ½ cup palm sugar (100 g)
  • 2 stalks lemongrass, split in half and cracked to release aromatics
  • ½ cup fresh cilantro leaves (20 g), torn
  • 1 teaspoon freshly ground black pepper
  • 20 cloves garlic, peeled and smashed
  • thai chili-lime sauce, store bought
  • sticky rice, and assorted crunchy vegetables, for serving

Nutrition Info

  • Calories 762
  • Fat 51g
  • Carbs 22g
  • Fiber 0g
  • Sugar 17g
  • Protein 54g

How to Make It

1. Step
Add the chicken wings, lemongrass, cilantro, garlic, pepper, soy sauce, fish sauce, low-sodium soy sauce, and palm sugar to a large zip-top bag. Seal the bag and massage the chicken to coat. Marinate in the refrigerator for at least 2 hours, up to overnight.
2. Step
Preheat the oven to 350°F (180°C). Place your oven rack on the upper third of the oven and place a metal cooling rack inside a rimmed baking sheet.
3. Step
Arrange the marinated chicken wings on the rack. Transfer to the oven and bake for 15 minutes, until browned and the internal temperature reaches 165°F (75°C). Turn the oven to broil and broil the wings until the skin starts to char slightly, about 2 minutes. Transfer to a platter and serve immediately with sticky rice and crunchy vegetables.
4. Step
Enjoy!

Tags

Dairy-FreeHigh-ProteinThaiDry Measuring CupsOven MittsLiquid Measuring CupChef's KnifeAppetizersDinnerOvenTongsCutting BoardCooling RackZipper Freezer BagsBakeMeasuring Spoons

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