Thai-style Chicken Wings
I always cook chicken wings for a friendly get together. Not just because they are seriously easy to cook and make great finger food, but also because they are very cheap and, believe me, if your family or friends have appetites like mine do, the cheaper option is always a good thing as they will get through tons of the things! This marinade is not only great with chicken wings, drumsticks and breasts but also fantastic with meaty white fish such as hake, coley or pollock.
Preparation time 15 minutes
Cooking time 25 minutes
Serves 4 as a dinner
20–25 chicken wings or 1kg total weight
For the marinade
3 tablespoons Thai Green Curry Paste
2 tablespoons runny honey or sugar
For the marinade
wedges of lime
- Place the chicken wings in a bowl and spoon over the curry paste and leave to marinade for a few hours or overnight, if you have time. However, this is a strong marinade and you will still get a great flavor if you wish to cook the wings straightaway.
- Preheat the oven to 220ºC/Gas 7. Place the marinated chicken wings onto a non-stick baking tray and bake for 20–25 minutes. turn the halfway through cooking if they look like one side is over-colouring. Remove from the oven and serve with a wedge of lime and a bowl of dipping sauce (see TIP).
If serving as finger food, reserve 2 teaspoons of the marinade, add 1 tablespoon of soy sauce and 2 of sweet chilli sauce and serve as a dip on the side.
NB: Make a batch of this marinade and store it. Add a can of coconut milk with a few frozen prawns and you’ll have an instant Thai Curry.
As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”