Sticky pad Thai-style chicken wings recipe
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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Shop ingredientsEach serving contains
- Energy
- 1140kJ 274.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 2.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.7gProtein 17.5gFibre 0.8g
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Sign in to shopMethod
- 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.
- 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.
- See more Chicken recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
