Spicy Thai Chicken Wings

  • serves 6
Angie MacRae
Angie MacRae

Grenache Pairing Notes

Description: Grenache is a medium to full bodied red wine with a fairly high alcohol level, lots of flavour, and low tannin. This one has ripe, juicy red fruit flavours like raspberry, plum, and strawberry, with chocolatey, smoky notes, and a nice, smooth, easy-drinking texture.

Pairing: Grenache works really well with chicken wings because the ripe, juicy, berry flavours mellow out and cool down the intense spicy flavours of the marinade without tannin to interfere with the spice of the dish. The low tannin is also important in pairing a red wine with a white meat like chicken - it has a nice, smooth feel in the mouth that works well with lighter meats.

Wine Suggestion: Caves des Papes Côtes du Ventoux (Rhône Valley, France)

494 Ratings
Directions for: Spicy Thai Chicken Wings


Spicy Thai Chicken Wings

20 chicken wings, arm of the wing intact

1 tsp cracked black pepper (5ml)

tsp ginger, freshly grated (10ml)

15 g garlic, freshly chopped (15ml)

1 Tbsp palm sugar, grated (15ml)

1 Tbsp soy sauce (15ml)

2 Tbsp vegetable oil (30ml)

2 Tbsp lime juice (30ml)

1 Tbsp chili garlic sauce to taste (15 –30ml)

6 lime wedges (optional garnish)

Cilantro leaves to taste (optional garnish)

Mango Salad

3 medium ripe mangoes

tsp garlic, minced (10ml)

2 Tbsp fresh cilantro, roughly chopped (30ml)

tsp fresh ginger, finely chopped (10ml)

1 juice Juice of 1 lime

Sugar to taste (if desired)


Spicy Thai Chicken Wings

1. Rinse chicken wings with cold water and pat dry. Place wings in a large glass bowl.

2. In a separate bowl combine pepper, ginger, garlic, palm sugar, soy sauce, vegetable oil, lime juice and chili garlic sauce and stir to evenly combine. Add the wings and toss evenly with the marinade. Place the wings in the refrigerator and allow them to marinate for a minimum of 2 hours and a maximum of overnight.

3. When ready to bake the wings, preheat the oven to 400 degrees F (200 degrees C).

4. Place the wings on a baking tray and bake for 20 minutes, turning them half way through. Wings are done when they look shiny, golden brown and have a bit of a crispy edge around them.

5. Serve with your favourite hot sauce.

6. Garnish with lime wedges and cilantro if desired. Serve with mango salad (see recipe).

Mango Salad

1. Remove the peel from the mango and cut into 1/4 inch dice. Add to a medium glass bowl.

2. Add the garlic, cilantro, ginger and lime juice and stir to combine to evenly distribute the flavours. Season to taste with sugar.

3. Chill well before serving.

4. Serve with spicy Thai chicken wings.

See more: Citrus, Hot and Spicy, Party Favourites, Bake, Poultry, Appetizer, Picnic, Thai, Chicken


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