Thai Chicken Wings

Recipe for Thai Chicken Wings


2 pounds chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
2 tablespoons sherry
2 tablespoons honey
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger root
Crushed hot red pepper


Remove the tips from the chicken wings and save them for making stock. Cut the remainder of each wing into 2 pieces. Heat the oil in a wok and fry the wing joints on high heat until browned, about 3 minutes. If your wok is not large enough to hold the wings in a single layer, brown the wings in batches. Stir together the remaining ingredients, adding the hot pepper to taste, and add to the wok; stir well. Reduce the heat to low, cover the wok, and simmer until the wings are tender, about 30 minutes. Stir frequently after 15 minutes; the sweet glaze gets thick and might burn. Serve warm.


5 to 6 servings as an appetizer or 1 course in a Thai meal

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what could you use instead

what could you use instead of sherry

I would try rice wine vinegar

I would try rice wine vinegar. I see it's recommended quite often as a substitute in many Asian dishes.

Sherry is like a sweet wine.

Sherry is like a sweet wine. Don’t substitute with something sour like rice vinegar. Could substitute with brandy, port.

Mirin is sweet. I would try

Mirin is sweet. I would try that. Sherry is sometimes impossible to find if you live way out of town.