Chicken Wings Pad Thai

  • Yield: servings


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