Sticky Stove Top Chicken Wings

20 mins
Serves 1
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Directions

  1. 1Heat a large nonstick or cast iron skillet over medium heat with a bit of oil or cooking spray.
  2. 2Heat a large nonstick or cast iron skillet over medium heat with a bit of oil or cooking spray.
  3. 3Heat a large nonstick or cast iron skillet over medium heat with a bit of oil or cooking spray.
  4. 4Sear wings in batches until golden on both sides (~3–4 min per side).
  5. 5Sear wings in batches until golden on both sides (~3–4 min per side).
  6. 6Sear wings in batches until golden on both sides (~3–4 min per side).
  7. 7Cover and cook on medium-low for 10–15 minutes, flipping occasionally, until fully cooked.
  8. 8Cover and cook on medium-low for 10–15 minutes, flipping occasionally, until fully cooked.
  9. 9Cover and cook on medium-low for 10–15 minutes, flipping occasionally, until fully cooked.
  10. 10Add garlic to the pan.
  11. 11Add garlic to the pan.
  12. 12Add garlic to the pan.
  13. 13Add chili to the pan.
  14. 14Add chili to the pan.
  15. 15Add chili to the pan.
  16. 16Add shallots to the pan.
  17. 17Add shallots to the pan.
  18. 18Add shallots to the pan.
  19. 19Add brown sugar to the pan.
  20. 20Add brown sugar to the pan.
  21. 21Add brown sugar to the pan.
  22. 22Add fish sauce to the pan.
  23. 23Add fish sauce to the pan.
  24. 24Add fish sauce to the pan.
  25. 25Add soy sauce to the pan.
  26. 26Add soy sauce to the pan.
  27. 27Add soy sauce to the pan.
  28. 28Add water to the pan.
  29. 29Add water to the pan.
  30. 30Add water to the pan.
  31. 31Mix all ingredients well to coat the wings in the sauce.
  32. 32Mix all ingredients well to coat the wings in the sauce.
  33. 33Mix all ingredients well to coat the wings in the sauce.
  34. 34Garnish with cilantro or green onions and lime wedges before serving.
  35. 35Garnish with cilantro or green onions and lime wedges before serving.
  36. 36Garnish with cilantro or green onions and lime wedges before serving.

Ingredients

  • 18 chicken wings (drums and flats)
  • 18 chicken wings (drums and flats)
  • 18 chicken wings (drums and flats)
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 3 tbsp brown sugar (or palm sugar)
  • 3 tbsp brown sugar (or palm sugar)
  • 3 tbsp brown sugar (or palm sugar)
  • 3 Thai chilies, finely chopped
  • 3 Thai chilies, finely chopped
  • 3 Thai chilies, finely chopped
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 1 small shallot, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 small shallot, thinly sliced
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • Neutral oil or cooking spray
  • Neutral oil or cooking spray
  • Neutral oil or cooking spray
  • to taste Black pepper
  • to taste Black pepper
  • to taste Black pepper
  • Lime wedges
  • Lime wedges
  • Lime wedges
  • Cilantro or green onions
  • Cilantro or green onions
  • Cilantro or green onions
  • to your liking salt
  • to your liking salt
  • to your liking salt

Equipment

large nonstick or cast iron skillet

Tips

  • Thai chilies are very spicy, adjust based on your spice tolerance.
  • Sear wings in batches to avoid overcrowding.