Sweet And Sour Sticky Thai Boneless Oven Baked Chicken Wings Recipes

SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil.
• Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
• In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
• Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
• Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
• While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro.
• Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
• Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
• The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
• Good served with a side of rice.

SWEET AND SOUR CHICKEN WINGS

Steps:

• Heat 1/2" of oil in frying pan.
• Dip chicken parts first in eggs and then in cornstarch.
• Brown both sides in hot oil.
• Place in single layer in large baking dish.
• Heat sauce ingredients in pan until sugar and bouillon cubes have melted.
• Pour sauce over chicken pieces in dish.
• Bake in 375° oven for 45 min to 1 hour.
• Turn over wings 1/2 way through cooking time.

THAI-STYLE SWEET AND SOUR CHICKEN

Steps:

• In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.
• Heat a wok or a large deep skillet over high heat.
• Add oil and swirl to coat pan.
• Add garlic and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer.
• Cook, until edges turn white, about 1 minute; toss well.
• Add cauliflower florets and onion and toss well.
• Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.
• Add fish sauce mixture and toss well.
• Cook, undisturbed, until chicken is cooked through, about 1 minute more.
• Add cucumber chunks and cherry tomatoes.
• Give one more good toss to mix everything well.
• Transfer to a serving plate; serve hot or warm.
• May serve over hot cooked rice.

SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat oven to 425°.
• Cover shallow baking pan with foil and spray with cooking spray.
• Spread chicken wings in a single layer in pan.
• Brown wings for 20-30 minutes.
• Remove from oven and drain fat from pan, sprinkle with salt and pepper.
• Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.
• Cook over medium heat until thick and glossy, stirring constantly.
• Cover chicken wings with half of the sauce.
• Reduce heat to 350° and bake 30 minutes.
• Turn wings, cover with remaining sauce, bake 30 minutes more.