Chef Arnold Myint satisfies his Thai street food craving with these mouth-watering Gai Yang chicken wings. Marinate the chicken overnight for more flavor, then pop them in the oven and serve with a side of sticky rice and crunchy vegetables.

Quick Info

⏱️ 1473 min • 🍽️ 4 servings • ⭐ 80%

Nutrition

694 cal • 54g protein • 5g carbs • 51g fat

Tags

[Middle Eastern] • [Dairy-Free] • [Healthy] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Pescatarian]

Ingredients

• 3 pounds chicken wings, wings and drumettes separated
• ¼ cup fish sauce
• ¼ cup low-sodium soy sauce
• ¼ cup dark soy sauce
• ½ cup palm sugar
• 2 lemongrass stalks, split in half and cracked to release aromatics
• ½ cup torn cilantro leaves and stems
• 1 teaspoon freshly ground black pepper
• 20–30 garlic cloves, peeled and smashed
• Store bought Thai chili-lime sauce
• Sticky rice and assorted crunchy vegetables, for serving

Instructions Preview

1. Add the chicken wings, lemongrass, cilantr…
2. Preheat the oven to 350°F (180°C). Place y…
3. Arrange the marinated chicken wings on the…

…and 1 more step

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Recipe by: Arnold Myint • From: Tasty