Thai spiced chicken wings

Tue, 23 June 2026

150g brown sugar 

100ml fish sauce 

30g Thai red curry paste 

500g chicken wings 

50ml pickled ginger liquid 

Top 

50g pickled ginger sliced 

1 bunch scallions finely sliced 

1 bunch coriander picked 

1 red chilli finely sliced 

100g roasted peanuts chopped 

On a large flat tray, lay flat the chicken wings skin side up. 

Slowly cook 150° for 25 minutes 

Place in the pan the brown sugar and heat until a light caramel. 

Add in the fish stock and pickled ginger liquid, bring back to the boil until the sugar is all 

dissolved. Add the red Thai curry paste because we don't just and mix to dissolve. 

Liberally coat the chicken wings in the red Thai curry marinade and place back in the oven 

at 200 degrees for 10 minutes. 

Remove from the oven, place on a warmed plate and drizzle over the leftover marinade, top 

with the chopped peanuts, thinly sliced scallion, pickled ginger and chopped coriander