Sticky Thai Chile Ginger Chicken Wings
Thai Chile Ginger pickles only come around once a year, and the pickle brine is both delicate and explosive. This recipe is the perfect way to reuse the leftover ingredients in your pickle jar, especially the brine, once the spears are gone. The majority of the components in the sticky, spicy glaze come from your marinade liquid, making this an easy recipe to whip up on a whim.
- 1 lb chicken wings
- 1 cup The Real Dill Thai Chile Ginger pickle brine
- 1/2 lime, juiced
- 1 tsp lime zest
- 2 tsp sea salt
- 1 Thai Chile, chopped (from your jar)
- 1 in. fresh ginger, thinly sliced
- 1/2 lime, juiced
- 1/2 cup brown sugar
- 2 tbsp corn starch
- Lime wedges
- Fresh cilantro
- Add the raw chicken wings, Thai Chile Ginger pickle brine, lime juice, lime zest, sea salt, Thai Chile, and sliced ginger to a bowl. Marinate the wings in the fridge for at least an hour or up to overnight.
- Once the wings are done marinating, preheat the oven to 375 degrees F. Remove the chicken wings from the bowl and let all of the excess marinade drain back into the bowl. Do not discard the marinade! Place the chicken wings on a lined or greased baking sheet and bake in the oven for about 30-40 minutes, until they are nice and crispy.
- While the wings are cooking, add the remaining marinade liquid, brown sugar, and lime juice to a pot. Heat the liquid until it's boiling, and then lower the heat to medium low. Simmer the liquid for about 10-15 minutes until the liquid reduces by about half.
- Add the cornstarch to a small bowl with 2 tsp of water. Stir until the corn starch combines with the water, making a slurry. Add the cornstarch slurry to the pot and stir to combine. Cook until the glaze thickens, about 3 minutes.
- Toss the chicken wings in the glaze, reserving 1/4 cup as a dipping sauce for serving. Top with cilantro and lime wedges.