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Sweet and Spicy Thai Chili Wings Recipe

 
McCormick for Chef No Photo

Yield: 4/24 – servings of six wings each.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Raw chicken wings, sections split and tips removed 24 each Deep fry wings in 350-375F oil until internal temperature of 165F is met.

Lawry's Asian Ginger, Garlic & Chile Rub 1 tbsp Drain wings and toss with seasoning and your choice of sweet chili OR spicy chili sauce and fresh cilantro.

Thai Kitchen® Chili Sauce, Spicy Thai 1 cup
Thai Kitchen® Chili Sauce, Sweet Red 1 cup
Fresh cilantro, chopped 2 tbsp
Ingredients Quantities Instructions
Raw chicken wings, sections split and tips removed 144 each Deep fry wings in 350-375F oil until internal temperature of 165F is met.

Lawry's Asian Ginger, Garlic & Chile Rub 6 tbsp Drain wings and toss with seasoning and your choice of sweet chili OR spicy chili sauce and fresh cilantro.

Thai Kitchen® Chili Sauce, Spicy Thai 6 cups
Thai Kitchen® Chili Sauce, Sweet Red 6 cups
Fresh cilantro, chopped 3/4 cup
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Mix a little Thai Kitchen Red Curry Paste or Roasted Red Chili Paste with the chili sauce before tossing with the wings.

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