Roasted Thai Chicken Wings
Serves: Makes 4.5 dozen
  • 4 pounds chicken wings, split and patted dry
  • 2 tablespoons canola oil
  • Salt and ground black pepper
  • 1 teaspoon sugar
  • ½ cup coconut milk
  • 2 tablespoons Gourmet Garden Lemon Grass Paste (4 lemon grass stalks, minced)
  • 1 tablespoon Gourmet Garden Ginger Paste (1 tablespoon minced fresh ginger)
  • 1 tablespoon Gourmet Garden Chunky Garlic Paste (3 garlic cloves, minced)
  • 2 tablespoons lime juice, plus extra for squeezing
  • 1 tablespoons Sriracha sauce
  • 1 tablespoons fish sauce
  1. Toss wings with oil, a light sprinkling of salt and pepper and the sugar in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray; arrange wings in a single layer.
  2. Adjust oven rack to lowest position and place pan in cold oven. Turn oven on and heat oven to 450 degrees. Roast until  golden brown on the bottom, about 30 minutes. Remove wings from oven and turn them (some may stick, but will loosen up as they sit a few seconds); continue to roast until golden brown, about 10 minutes longer.
  3. Meanwhile, mix remaining ingredients in a medium bowl. Pour coconut milk mixture over the wings after forty minutes of cooking. Continue to roast wings to blend flavors, about 5 minutes longer. Turn onto a platter and serve, squeezing with extra lime juice to taste.
Recipe by Three Many Cooks at