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Sticky pad Thai-style chicken wings recipe

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These chicken wings are marinated in a sticky pad Thai sauce and garnished with spring onions and peanuts. Lovely served with a tangy slaw or salad for a summery midweek meal. See method

Serves 6
35 mins, plus marinating
274 calories / serving
Freezable
Dairy-free

Ingredients

12 chicken wings
40g roasted salted peanuts, chopped
4 spring onions, sliced on the diagonal
1 lime, cut into wedges

For the pad Thai sauce

3 tbsp fish sauce
3 tbsp oyster sauce
3 tbsp tamarind paste
2 tbsp brown sugar
2 tsp olive oil
crushed chillies (optional)

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1140kj
274kcal 14%
Fat
18g 26%
Saturates
4g 22%
Sugars
8g 9%
Salt
2.4g 39%

of the reference intake
Carbohydrate 9.7g Protein 17.5g Fibre 0.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Mix all the ingredients for the pad Thai sauce in a large bowl. Separate the chicken wings: use a sharp knife or a pair of kitchen scissors to slice between the joint to make 2 ‘winglets’. Toss to coat in the marinade, then set aside at room temperature for 30 mins or in the fridge for up to 24 hrs.
Place on a large baking tray and roast for 25-30 mins until cooked through. Transfer to a platter and serve scattered with the peanuts and spring onions with the lime wedges for squeezing over.

Freezing and defrosting guidelines

Freeze cooked wings. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.