Fine Cooking Magazine - November/December 2020

Servings: 4

These wings make a great appetizer, but served with rice and a tangy cucumber salad, they’re part of a refreshing summertime dinner. Save the wing tips for chicken stock.

Ingredients

Nonstick cooking spray
3-1/2 lb. chicken wings, split at the wing joints and patted dry
3/4 tsp. smoked salt
1/2 tsp. freshly ground black pepper
3/4 cup Thai sweet chili sauce
1/4 cup fish sauce
4 tsp. chopped garlic
1 large English cucumber, halved lengthwise, seeded, and thinly sliced
1-1/2 Tbs. seasoned rice vinegar
1/4 cup chopped dry-roasted peanuts
4 cups steamed short-grain or jasmine rice, for serving

Calories (kcal) : 880
Fat Calories (kcal): 330
Fat (g): 36
Saturated Fat (g): 10
Polyunsaturated Fat (g): 8
Monounsaturated Fat (g): 17
Cholesterol (mg): 260
Sodium (mg): 2230
Carbohydrates (g): 80
Fiber (g): 3
Sugar (g): 20
Protein (g): 52

Preparation

Position a rack in the center of the oven, and heat the oven to 450°F. Set a wire rack on a large foil-lined rimmed baking sheet, and spray the rack with cooking spray. In a large bowl, toss the wings with the salt and pepper, and then arrange on the rack. Roast until the skin is crisp, about 20 minutes.
Meanwhile, combine the chili sauce, 3 Tbs. of the fish sauce, and 3 tsp. of the garlic in a small bowl. In another small bowl, toss the remaining 1 tsp. garlic and 1 Tbs. fish sauce with the cucumber, vinegar, and peanuts.
Brush the wings liberally with the chili sauce. Heat the broiler on high, and then broil the wings, turning the baking sheet once, until crispy and browned in places, about 5 minutes. Serve with the cucumber salad and rice.

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Reviews (1 review)

figlette | 06/02/2020
Outstanding reviews from my husband on this one! I used boneless chicken thighs instead of wings and had only sweet chili paste on hand, so I made sauce from that. All in all, very easy and clearly a recipe I'll keep on hand to make again.

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What We're Cooking Now

Name: Thai Chicken Wings with Cucumber-Peanut Salad and Rice
Yield: 4 servings
Cuisine: Asian
Ingredients: Nonstick cooking spray; 3-1/2 lb. chicken wings, split at the wing joints and patted dry; 3/4 tsp. smoked salt; 1/2 tsp. freshly ground black pepper; 3/4 cup Thai sweet chili sauce; 1/4 cup fish sauce; 4 tsp. chopped garlic; 1 large English cucumber, halved lengthwise, seeded, and thinly sliced; 1-1/2 Tbs. seasoned rice vinegar; 1/4 cup chopped dry-roasted peanuts; 4 cups steamed short-grain or jasmine rice, for serving