Directions
Spice Blend
- Toast the coriander seeds, fennel seeds and cumin seeds separately over medium heat in a medium sized sauté pan. Gently shake the pan for 30 seconds to 2 minutes or until fragrant and start to pop, set aside to cool down.
- Once cooled down, transfer to a spice grinder or mortar and grind to a fine powder.
Chicken Wings
- Transfer the ground spices to a big bowl and mix in Long-tail Sunset Thai Blend, sugar, molasses, fish sauce, soy sauces, garlic and ginger. Add chicken wings to the mixture, cover the bowl with plastic wrap and let it sit in inside your refrigerator for at least 4 hours. Overnight would be ideal.
- Preheat the oven to 425F.
- Remove the wing from the marinade and let excess marinade drip off, strain the marinade from any solids and set aside.
- Place the wing on a rack over a baking sheet and cook for 30 to 35 minutes until cooked through.
- In a saucepan bring the marinade to boil, reduce to medium-low heat and cover it for 15- 20 minutes until marinade is thick and sticky.
- Once the chicken wings are cooked, combine with the sauce and brush or toss it until coated, serve immediately over steam rice (or without just like a snack).
- Garnish with sliced scallions, toasted sesame seeds and lime wedge.
Recipe Note
- If you are short on time, add an extra Tbsp of Long-tail Sunset Thai Blend and skip the spice blend.
- Be careful not to burn the spices and don’t walk away from the pan. Keep the pan moving.
- For better results, let your chicken wings sit at room temperature for 20-30 minutes before putting them inside the oven.
- Place your baking sheet in the middle oven rack.
- Use a baking/pastry cooling rack to bake your chicken wings so they get crispy on both sides.
- Do not forget to cover your baking sheet with aluminum foil for an easy clean up afterwards.
- If the glaze is too thick, you can add a bit of water to loosen enough to coat the wings.
- Serve with lime to balance the flavors.
