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Recipe

Thai Chicken Wings with Cucumber-Peanut Salad and Rice

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

Nutritional Information

  • 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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