Baked Thai Chicken Wings with Nam Jim
Published 2nd November, 2021
Cuisine: Thai Serves: 4
Preparation: 1 Hr Cooking: 40 Mins
Ingredients
- 2kg chicken wings
- 2 tbsp fish sauce
- Juice of 1 lime
- 4 tbsp brown sugar
- ½ tsp black pepper
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp lemongrass, minced
- 2 tbsp vegetable oil
- 2 tbsp chilli paste with soybean oil
- Crushed, roasted peanuts, to serve
- 1 spring onion, finely sliced, to serve
- Coriander leaves, to serve
Nam Jim
- 1 clove garlic, finely chopped
- 4 Birdseye chillies, finely chopped
- 1 tbsp caster sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice
Method
- For the Nam Jim sauce, in a bowl add the garlic, chillies, caster sugar, fish sauce and lime juice. Whisk together well until the sugar has dissolved. Place in the fridge.
- To make the marinade, in a large bowl place the fish sauce, lime juice, brown sugar, black pepper, garlic, ginger, lemongrass, vegetable oil and the chilli paste with soybean oil. Whisk well to combine, add the chicken wings and toss to coat. Allow to marinate for 45 minutes in the fridge.
- Preheat oven to 180℃.
- Evenly space the chicken wings on trays lined with baking paper. Discard any leftover marinade. Cook in the oven until the wings are golden brown and cooked through, approximately 40 minutes. Baste the wings every now and then with the pan juices.
- Serve the wings on a platter with the Nam Jim sauce, sprinkle over the chopped peanuts and sliced spring onions and garnish with fresh coriander leaves.
Cook’s Tip
- Chilli paste with soybean oil can be found in Asian grocers. This may be substituted with sriracha sauce, or for a milder version, use sweet chilli sauce.
