Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings

Oh and these are great because you can totally make them in advance (even freeze them) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.

👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●oven
●bowl
●pan
●pot
●sauce pot

📝 Preparation Steps

Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.

Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.

In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.

Bake for ⏱️ 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for ⏱️ 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.

While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer ⏱️ 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil ⏱️ 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.

sweet thai chili sauce1 cuppeanut butter1 tablespoontomato paste1 tablespoonlime (juiced)1fish sauce (this is optional, but it adds great flavor)1 teaspoonfresh ginger (grated)1 tablespoon

Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for ⏱️ 5 minutes to warm through and to help the sauce coat the chicken.

Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.

cashews (chopped, for garnish)

The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to ⏱️ 15 minutes or until hot. Serve as directed.

Nutrition Facts

calories

333 kcal

fat Content

6 g

serving Size

4 g

fiber Content

1 g

sugar Content

34 g

sodium Content

1492 mg

protein Content

22 g

cholesterol Content

51 mg

carbohydrate Content

52 g

saturated Fat Content

1 g

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