Houlihans Thai Chile Wings Recipes

AIR FRYER SWEET THAI CHILI CHICKEN WINGS

Steps:

• If chicken wings are whole, use kitchen shears to cut off wing tips and separate wingette from drumette at the joint.
• Pat chicken wings dry with paper towel.
• Season chicken wings with salt, pepper and garlic powder.
• Coat wings with spray oil.
• Set air fryer to 390F.
• In a single layer and without the wings touching, place the wings in the air fryer basket.
• Cook for 20 minutes, flipping wings halfway through the cooking process using silicone tongs. If wings are not to desired crispiness after 20 minutes, cook for up to an additional 6 minutes.
• Remove wings from air fryer using silicone tongs.
• Mix the ingredients together in a medium sized bowl.
• Toss wings in the sauce until well coated. Serve immediately.

HOULIHAN'S RESTAURANT & BAR THAI CHILE WINGS RECIPE

Steps:

• In a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well.
• Divide mixture in 1/2.
• Store 1/2 of mixture in a tightly sealed container, in the refrigerator, until ready to serve wings.
• Set aside other half.
• Rinse chicken wings. Pat dry with a paper towel.
• Place wings in a sealable container.
• Pour non-refrigerated 1/2 of sauce into container with wings. Toss to mix well.
• Store in a tightly sealed container, in the refrigerator, for at least 3 hours, preferably overnight.
• Preheat oven to 350°F.
• Spray a cookie sheet with nonstick cooking spray.
• Remove wings from container, allowing excess sauce to drip off, and place on cookie sheet. DISCARD the sauce in this container. Do not use further as it has touched the raw chicken.
• Place wings in oven and bake for 15 to 20 minutes, checking frequently for burning. Turn 1/2 way through or as needed. Check wings for doneness, and cook more if needed. (Click HERE to See How to Check if Chicken Wings are Done and Safe to Eat)
• Once wings are done, place in a large clean bowl. Add about 1/2 of the refrigerated sauce (No NOT use the overnight marinade. It has touched the raw chicken.) Toss to coat.
• Add cilantro, sesame seeds and sliced green onions. Toss to coat.
• Pour remaining unused sauce in microwavable bowl and warm slightly, just to take the chill off.
• Serve wings hot with warmed sauce and a selection of good dipping sauces (See box below for a few of our Restaurant Dipping Sauce Recipes)

HOULIHAN'S THAI CHILE WINGS

Steps:

• 1. Rinse chicken wings, and pat dry with paper towels. Place chicken in Ziploc bag.
• 2. For the marinade/sauce, in a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well, and pour mixture into bag with chicken. Cover and refrigerate for at least 3 hours (preferably overnight).
• Note - If desired, double sauce recipe and reserve half of the sauce.
• 3. Preheat oven to 350 degrees F (175 degrees C).
• 4. Coat cookie sheet with nonstick cooking spray.
• 5. Bake chicken, uncovered, in the preheated oven for 1 hour.
• 6. Once wings are done, toss wings in unused sauce. Serve tossed with chopped cilantro, sesame seeds, and sliced green onions.