You are here: Home » Recipes » Chicken Wings Pad Thai Chicken Wings Pad Thai Yield servings PrintEmail Ingredients 2 1/2 -- 3lbs Chicken wings (trimmed)Marinade:2/3 cup soy sauce1/4 cup lime juice (fresh)2 tablespoons rice vinegar3 tablespoons honey1/4 cup cilantro (chopped)2 -- 3 dashes hot sauce (optional)2 -- 3 cloves garlic (minced)1/2 teaspoon ground black pepper1/2 teaspoon saltGlaze:2/3 cup Hoisen sauce1/4 cup lime juice (fresh)2 -- 3 tablespoon rice vinegar2 -- 3 tablespoon creamy peanut butter3 tablespoons cilantro (chopped)Garnish: -- lime wedges -- chopped cilantro -- chili pepper flakes (optional)Rice Noodle Salad:1 package thin rice noodles, cooked to package directions1/4 cup shredded carrots1/3 cup julienned cucumber1/4 cup red onion, halved and sliced thin1/4 cup mung bean sprouts (optional)1/4 cup chopped cilantro1/4 cup chopped mint (optional)1/4 cup shredded radish (prefer diakon)Salad dressing:1 1/3 cups rice vinegar2 -- 3 tablespoon honey1 -- 2 teaspoon chili pepper flakes1 -- 2 tablespoon sesame oil Instructions 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. Salad: 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!