Sweet Thai Wings – Season of the Sauce

Sweet Thai WingsYou may have missed the Jittery Cook Hotluck party, but you still have a chance to try some  Frank’s hot sauce .  Award winning  writer Rachel Rappaport is the author of  the impressive, hot off the press “Cooking with Frank’s Red Hot Cayenne Pepper Sauce.  Tangy, sweet, garlicky, Rachel’s fantastic Sweet Thai Wings will pep up your next party.

Sweet Thai Wings

Sweet Thai Wings

  • 24 chicken wings, separated into flats and drums
  • 1 c each Frank’s RedHot Sweet Chili Sauce, soy sauce
  • 1/4 c rice wine vinegar
  • 2 T minced fresh garlic
  • 1 T each minced fresh ginger, spicy mustard
  • freshly ground black pepper
  • 1 T olive oil

In a Ziplock bag, blend Frank’s RedHot Sweet Chili Sauce, soy sauce, vinegar, ginger, garlic, mustard and pepper. Add chicken and refrigerate for 30 minutes.

Preheat oven to 400F. Line a baking sheet with tinfoil. Lightly oil the foil.

Drain the wings in a colander and toss them with 1 tablespoon of olive oil. Lay them out in a single layer on the tinfoil and bake for 40 minutes or until fully cooked and crispy. Simmer the remainder of the marinade to thicken while cooking the wings and use it as dipping sauce. Serves 4.

Sweet Thai Wings Print Ready Recipe

Sweet Thai Wings

Final notes:

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