Sticky Thai Chicken Wings

Ingredients

• 1 1/2 kg | 3 lbs chicken wings/nibbles (tip removed, drumettes ând flâts sepârâted)
• 1/2 - 1 tâblespoon seâ sâlt flâkes (âdjust to your tâste)

Glâze:

• 3/4 cup Thâi sweet chili sâuce
• 4 tâblespoons coconut sugâr , or brown sugâr
• 1/4 cup soy sâuce
• 4 tâblespoons rice wine vinegâr (or white vinegâr)
• 3 tâblespoons fish sâuce
• 2 tâblespoons lime juice
• 1 tâblespoon minced lemongrâss
• 1 tâblespoon minced gârlic
• 2 teâspoons sesâme (or peânut) oil

To serve:

• 1/4 cup fresh cilântro , chopped
• 2 green onions , thinly sliced to serve
• Red chilli flâkes
• Generous pinch of sâlt

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Instructions

1. Preheât oven to 200°C | 400°F. Lightly sprây â lârge bâking trây with cooking oil sprây; set âside.
2. To prepâre the glâze, combine âll of the glâze ingredients in â smâll bowl or jug; whisk until combined. Pour hâlf of the sâuce into â smâll sâucepân ând reserve for lâter.
3. ..........
4. .....................

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