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Sticky pad Thai-style chicken wings recipe

Sticky pad Thai-style chicken wings

Created by The Tesco Recipes team

These chicken wings are marinated in a sticky pad Thai sauce and garnished with spring onions and peanuts. Lovely served with a tangy slaw or salad for a summery midweek meal.

See method
  • Serves 6
  • 35 mins, plus marinating
  • 274 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 12 chicken wings
  • 40g roasted salted peanuts, chopped
  • 4 spring onions, sliced on the diagonal
  • 1 lime, cut into wedges

For the pad Thai sauce

  • 3 tbsp fish sauce
  • 3 tbsp oyster sauce
  • 3 tbsp tamarind paste
  • 2 tbsp brown sugar
  • 2 tsp olive oil
  • crushed chillies (optional)

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Each serving contains

Energy
1140kJ 274.0kcal
14%
Fat
18g
medium26%
Saturates
4g
medium22%
Salt
2.4g
high39%
Sugars
8g
medium9%

of the Reference intake

Carbohydrate 9.7gProtein 17.5gFibre 0.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix all the ingredients for the pad Thai sauce in a large bowl. Separate the chicken wings: use a sharp knife or a pair of kitchen scissors to slice between the joint to make 2 ‘winglets’. Toss to coat in the marinade, then set aside at room temperature for 30 mins or in the fridge for up to 24 hrs.
  2. Place on a large baking tray and roast for 25-30 mins until cooked through. Transfer to a platter and serve scattered with the peanuts and spring onions with the lime wedges for squeezing over.

    • Freezing and defrosting guidelines

      Freeze cooked wings. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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