Thai Sticky Chicken Wings

Serves 2-3 humans Ingredients 1 1/2 lbs (907 g) chicken wings coarse ground sea salt, to taste coarse ground black pepper, to taste 1/4 cup (960 ml) rice vinegar 3 tablespoons (45 ml) tomato paste 1/4 teaspoon ground red chipotle 1/2 cup (480 ml) canned unsweetened full fat organic coconut milk 5 garlic cloves, minced 1 lime, juiced 1 heaping tablespoon almond butter 1/2 tablespoon (30 ml) coconut aminos 1 tablespoon (15 ml) coconut oil fresh green onions, chopped Instructions Preheat oven to 325F (165°C). Pat chicken wings dry using paper towels. Season with sea salt and black pepper. In a medium-sized mixing bowl combine rice vinegar, tomato paste, ground chipotle, coconut milk, minced garlic, lime juice, almond butter and coconut aminos. Heat coconut oil in a 10-inch oven-safe skillet, over medium heat. (I prefer my cast-iron skillet.) Sear chicken wings for 3-5 minutes per side and transfer to a plate. Add sauce mixture to the pan and bring to a boil. Let simmer for 1-2 minutes before returning wings to the pan. Spoon sauce over the wings. Transfer the skillet to the oven and bake for 45 minutes or until the chicken registers 160F (71°C) using a meat thermometer. Transfer the wings to a plate, spoon the sauce on top, garnish with fresh green onions and serve. Enjoy!

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These Thai sticky chicken wings get a glossy, clingy glaze from coconut milk, almond butter, and a squeeze of lime. Seared first and then slow-baked in the sauce, the wings soak up garlic and chipotle heat while the coating reduces to a sticky lacquer. Serve them straight from the skillet with chopped green onions scattered over the top.

Pro Tips

• Pat the wings completely dry before seasoning and searing. Surface moisture is the enemy of the deep golden sear that gives these wings their flavor backbone.
• Whisk the sauce until the almond butter is fully smooth before it hits the pan — cold almond butter will seize into lumps once it meets the hot skillet.
• The sauce reduces a lot in the oven, so spoon it over the wings twice during baking if you want them extra sticky rather than lightly glazed.
• A meat thermometer reading 160F in the meatiest part is the only reliable doneness cue for wings; the color can mislead once the chipotle-stained sauce is involved.

Frequently Asked Questions

Can I make these Thai sticky wings ahead of time?

Yes — bake them fully, refrigerate, then rewarm in a 350F oven until hot and re-spoon the thickened sauce over the top. The glaze actually clings even better on day two.

What can I use instead of almond butter?

Cashew butter makes a similarly creamy glaze, while sunflower seed butter keeps it nut-free. Whichever you use, expect the sauce to be slightly thinner with seed butters.

How spicy are these wings?

The ground chipotle adds a gentle smoky heat that balances the coconut milk and lime. For more fire, add a second 1/4 teaspoon of chipotle or a spoonful of the minced garlic-chili paste.

Can I cook these wings on the grill instead?

Sear the wings over medium heat, then move them to indirect heat and baste with the sauce as they finish. Just keep the sugary glaze off direct flame so it doesn't burn.

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