Chicken wings are marinated in a quick mixture of thai-inspired flavors and then baked to perfection in these Sweet Thai Chicken Wings.
I don’t think it’s any secret that I’m a fan of Frank’s RedHot sauce. I’m always game for a buffalo chicken inspired recipe!! I always have a bottle of the sauce in my refrigerator, and use it for everything from adding some heat and flavor to chili, add a little bit to my morning eggs, or of course – anything “buffalo”. So it’s only natural that I would jump at the chance to take a look at the newest cookbook from Rachel Rappaport – Cooking with Frank’s RedHot Cayenne Pepper Sauce.
Just imagine – 65 recipes showing just how versatile Frank’s RedHot really is. Everything from breakfast to dessert and a whole bunch of stuff in between. I love appetizers, and want to make all of the appetizers in the book, but I love that the recipes go so far beyond the appetizer. Did I mention dessert? If you want to get a little crazy and combine your love of heat with your love of sweets, there are 6 desserts that will change how you think about dessert.
I was excited to dive right in!!
Here are my thoughts:
Number of Photos: Many
There isn’t a photo of ever single finished dish, but there is a full page photograph for probably every 2nd to 3rd recipe.
Difficulty Level of Recipes: Easy to Medium
Many of the recipes are super simple to read and follow through. But there are a few that may seem a little bit intimidating, like the Hot Ranch Fried Chicken or the Cinnamon Cayenne Buns.
Availability of Ingredients:
The majority of the ingredients in the recipes are pretty easy to find and straight forward. In fact, I could probably cook a lot straight from my pantry.
Other Recipes I Want to Try:
Buffalo Chicken Burgers
Red Hot Sopes with Slow Cooker Carnitas
Game Day Popcorn Munch
Parmesan Sweet Potatoes
Sugar and Spice (and Everything Nice) Peach Crumble
Buy it on Amazon.
I didn’t know where to start, so I chose to go with a classic with a twist. I actually found out from this recipe that Frank’s RedHot does a sweet chili sauce. I don’t know how I didn’t know that already, but I was excited to try it!! There are a few recipes in the book that use this chili sauce, and I can’t wait to try them all because I loved the sauce so much!!
These Sweet Thai Chicken Wings have so much flavor. I really wasn’t expecting that much, because you quickly marinate the wings, then drain the sauce off and bake the wings. I was afraid that they would be bland because the wings weren’t basted with the sauce.
But I was totally wrong. These Sweet Thai Chicken wings were definitely not lacking in the flavor department. My wing loving daughter couldn’t get enough of these. And I couldn’t either!! I liked to dip them in some additional sweet chili sauce, but my daughter and husband loved them just straight up.
We know that wings are the perfect football food, so these Thai chicken wings would be great to bake up for the next big game!!
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
- 24 chicken wings, separated into flats and drums
- 1 cup Franks® RedHot® Sweet Chili Sauce
- 1 cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon fresh grated ginger
- 2 tablespoons fresh grated garlic
- 1 tablespoon spicy mustard
- freshly ground pepper
- 1 tablespoon vegetable oil
- Place the wings in a large ziplock bag.
- In a medium bowl, combine the sweet chili sauce, soy sauce, vinegar, ginger, garlic and mustard. Season to taste with pepper. Mix completely and pour into the bag with the wings. Refrigerate for 30 minutes, turning the bag once during the marinating time.
- Preheat the oven to 400ºF. Line a large baking sheet with foil for easy clean up. Spray with nonstick cooking spray.
- Drain the wings in a colander and place in a bowl. Add the vegetable oil and toss to coat the wings. Spread the wings on the baking sheet in a single layer.
- Bake until the wings are cooked through, about 40 minutes. Turn the oven to broil and let cook for another minute to crisp up the tops.
**This post contains affiliate links. If you purchase an item from Amazon from the link Taste and Tell receives a small commission. Thank you for supporting Taste and Tell through your purchases!**