- Servings: 4
Ingredients:
| Dipping Sauce: | |
| ¼ cup | Soy Sauce |
| 2 | Limes, juice and zest |
| 2 Tbsp | Peanut Butter |
| ¼ cup | Sweet Chili Sauce |
| ¼ cup | Coconut Milk |
| 3 | Green Onion, finely chopped |
| Wings: | |
| 4 cloves | Garlic |
| 2 stalks | Lemon Grass, thinly sliced |
| 1" Piece Ginger | |
| 1 bunch | Cilantro, leaves only |
| 2 | Serrano Chilies, finely minced |
| 4 | Green Onions, sliced |
| 4 Tbsp | Rice Wine Vinegar |
| 4 Tbsp | Olive Oil |
| 1 | Lime Juice & Zest |
| 24 | Chicken Wings |
Directions:
Preheat oven to 450 degrees. For the sauce, combine all ingredients in a bowl. Set aside until ready to use. For the wings, in a food processor, add all ingredients except wings, then pulse to a paste. Rub over wings and marinate for at least 30 minutes. On a baking sheet, spread wings in a single layer. Roast 45-50 minutes, flipping once to ensure they are browned and crispy on all sides. Serve with the dipping sauce.
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