Baked chicken wings tossed in a sweet and spicy Thai sauce with chopped cashews!Print
2 lbs. split chicken wings
2 tbsp olive oil
salt and pepper to taste
1/4 cup coconut aminos
1 tsp toasted sesame oil
juice of 1 lime
1/4 tsp ground ginger
1/2 tsp minced garlic
1 tbsp ground chili paste
2 tsp rice vinegar
1 tbsp honey
1/2 tsp arrowroot powder or cornstarch
2 tsp warm water
chopped cashews to taste, optional
sesame seeds for topping
Preheat the oven to 400 degrees F. Take a large baking sheet and top it with a baking rack (baking the wings on the rack gets them crispier)
Rinse your chicken wings and pat them dry. Toss them in a bowl with the olive oil, salt and pepper.
Place each chicken wing on on the baking rack topped baking sheet in a single layer. Do not over crowd the wings.
Bake them for 25 minutes, flip each wing over and bake another 20-25 minutes.
With about 10 minutes left of baking time – combine all the sauce ingredients (coconut aminos, toasted sesame oil, lime, ginger, garlic, chili paste, rice vinegar, honey) in a small sauce pan and bring to a boil and then reduce heat. Whisk in the arrowroot powder or cornstarch mixed with warm water and whisk it into the sauce. let simmer for 7-8 minutes.. whisking very frequently.
Toss the baked wings in the sauce. If you want them extra crispy you can add them back to the baking sheet/rack and broil for 1 minute.
Top with chopped cashews and sesame seeds and serve immediately.