Chicken Wings Pad Thai

  • Yield servings


2 1/2 -- 3lbs Chicken wings (trimmed)
2/3 cup soy sauce
1/4 cup lime juice (fresh)
2 tablespoons rice vinegar
3 tablespoons honey
1/4 cup cilantro (chopped)
2 -- 3 dashes hot sauce (optional)
2 -- 3 cloves garlic (minced)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2/3 cup Hoisen sauce
1/4 cup lime juice (fresh)
2 -- 3 tablespoon rice vinegar
2 -- 3 tablespoon creamy peanut butter
3 tablespoons cilantro (chopped)
-- lime wedges
-- chopped cilantro
-- chili pepper flakes (optional)
Rice Noodle Salad:
1 package thin rice noodles, cooked to package directions
1/4 cup shredded carrots
1/3 cup julienned cucumber
1/4 cup red onion, halved and sliced thin
1/4 cup mung bean sprouts (optional)
1/4 cup chopped cilantro
1/4 cup chopped mint (optional)
1/4 cup shredded radish (prefer diakon)
Salad dressing:
1 1/3 cups rice vinegar
2 -- 3 tablespoon honey
1 -- 2 teaspoon chili pepper flakes
1 -- 2 tablespoon sesame oil


Mix together all marinade ingredients. Add trimmed chicken wings (raw) to marinade. Allow to marinate for 30 minutes to 1 hour. Preheat oven to 350 degrees F. Remove chicken from marinade and spred out onto non-stick baking sheet in single layer. Bake for 20-25 minutes.

Meanwhile, thoroughly mix together glaze ingredients. Remove chicken from oven after alloted time. Spoon glaze onto wings. Return to oven for 10 minutes. Turn wings and repeat glazing. Return to oven for additional 5-7 minutes. Serve with garnish along side.

In large bowl, toss together all salad ingredients. In separate bowl whisk together dressing ingredients. Pour dressing over salad, toss to combine. Serve with Pad Thai wings. Enjoy!



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