Thai Street Wings Recipe

This Thai Street Wings Recipe by Chef Arnold Myint brings the vibrant flavors of Thai street food right to your kitchen. Marinated with traditional Thai ingredients, these chicken wings are then baked to perfection, offering a tantalizing blend of sweet, savory, and aromatic flavors. The dish is completed with a side of sticky rice and crunchy vegetables. This recipe is a journey through Thailand's culinary landscape, all within the comfort of your own home.

thai street wings as made by chef arnold myint recipe

Photos of Thai Street Wings As Made By Chef Arnold Myint Recipe

Some ingredients in this recipe may not be commonly found in all homes, such as fish sauce, dark soy sauce, palm sugar, lemongrass, and Thai chili-lime sauce. Fish sauce is a staple in Thai cooking, providing a deep, salty flavor. Dark soy sauce, thicker and sweeter than regular soy sauce, adds color and richness. Palm sugar is a common sweetener in Southeast Asia with a unique, caramel-like taste. Lemongrass is a fragrant herb that adds citrusy brightness to dishes. Lastly, Thai chili-lime sauce brings the perfect combination of heat and tang, a signature flavor in Thai cuisine.

Ingredients for Thai Street Wings by Chef Arnold Myint

Chicken wings: These are the star of the dish. The wings and drumettes are used and provide a perfect bite-sized piece for this appetizer.

Fish sauce: A staple in Thai cooking, it's made from fermented fish and salt and provides a deep, umami flavor.

Low sodium soy sauce: Used to give the dish a salty, umami taste without the added sodium.

Dark soy sauce: A thicker, darker soy sauce that adds depth of flavor and a rich color.

Palm sugar: A natural sweetener from the sap of palm trees often used in Thai cooking for its unique, caramel-like flavor.

Lemongrass: A fragrant herb that adds a citrusy, fresh taste to the dish.

Cilantro leaves: These give the dish a refreshing and aromatic finish.

Black pepper: An essential spice that adds a bit of heat.

Garlic: Provides an aromatic, slightly spicy flavor base.

Thai chili-lime sauce: Used as a condiment, it brings heat and tanginess to the dish.

Sticky rice: Traditional side dish in Thai cuisine, with a glutinous texture that's perfect for soaking up sauces.

Crunchy vegetables: Add a fresh and crunchy texture to balance the richness of the dish.

One reader, Bambi Upshaw says:

The Thai street wings recipe by Chef Arnold Myint is a flavor explosion! The marinade is a perfect balance of sweet, salty, and spicy. The wings come out crispy on the outside and juicy on the inside. It's a must-try for anyone who loves bold and delicious flavors.

Bambi Upshaw

Techniques Required for Thai Street Wings Recipe

How to marinate the chicken wings: Place the chicken wings, lemongrass, cilantro, garlic, pepper, soy sauce, fish sauce, low-sodium soy sauce, and palm sugar in a large zip-top bag. Seal the bag and massage the chicken to coat. Marinate in the refrigerator for at least 2 hours, up to overnight.

How to bake the chicken wings: Preheat the oven to 350°F (180°C). Place the oven rack on the upper third of the oven and place a metal cooling rack inside a rimmed baking sheet. Arrange the marinated chicken wings on the rack. Transfer to the oven and bake for 15 minutes, until browned and the internal temperature reaches 165°F (75°C).

How to broil the chicken wings: Turn the oven to broil and broil the wings until the skin starts to char slightly, about 2 minutes.

How to serve: Transfer the wings to a platter and serve immediately with sticky rice and crunchy vegetables.

How To Make Thai Street Wings As Made By Chef Arnold Myint

Do you miss Thai street food? Marinated overnight, then baked to perfection, these Thai wings are packed with flavors that will satisfy your cravings.

Preparation: 15 minutes

Cooking: 18 minutes

Marinating Time: 8 minutes

Total: 41 minutes

Serves:

Ingredients

3lbschicken wingswings, and drumettes separated
¼cupfish sauce
¼cuplow sodium soy sauce
¼cupdark soy sauce
½cuppalm sugar
2stalkslemongrasssplit in half and cracked to release aromatics
½cupfresh cilantro leavestorn
1tspblack pepperfreshly ground
20clovesgarlicpeeled and smashed
thai chili-lime saucestore bought

Instructions

Add the chicken wings, lemongrass, cilantro, garlic, pepper, soy sauce, fish sauce, low-sodium soy sauce, and palm sugar to a large zip-top bag. Seal the bag and massage the chicken to coat. Marinate in the refrigerator for at least 2 hours, up to overnight.
Preheat the oven to 350 degrees F. Place your oven rack on the upper third of the oven and place a metal cooling rack inside a rimmed baking sheet.
Arrange the marinated chicken wings on the rack. Transfer to the oven and bake for 15 minutes, until browned and the internal temperature reaches 165 degrees F.
Turn the oven to broil and broil the wings until the skin starts to char slightly, about 2 minutes.
Transfer to a platter and serve immediately with sticky rice and crunchy vegetables.
Enjoy!

Nutrition

Calories: 782.24kcal
Fat: 45.13g
Saturated Fat: 13.87g
Trans Fat: 0.24g
Monounsaturated Fat: 21.23g
Polyunsaturated Fat: 9.91g
Carbohydrates: 29.29g
Fiber: 0.99g
Sugar: 19.25g
Protein: 64.77g
Cholesterol: 377.62mg
Sodium: 3158.29mg
Calcium: 110.28mg
Potassium: 1032.15mg
Iron: 3.59mg
Vitamin A: 44.55µg
Vitamin C: 24.36mg

Crucial Technique Tip for Thai Street Wings Recipe

When marinating the chicken wings, ensure to massage the marinade into the meat thoroughly. This helps the flavors to penetrate deeper into the meat, resulting in a more flavorful dish. Additionally, allowing the wings to marinate for a longer period, preferably overnight, will further enhance the taste as the ingredients have more time to infuse their flavors into the chicken.

Time-Saving Tips for Making Thai Street Wings

Marinate efficiently: To save time, use a large zip-top bag to marinate the chicken wings. This allows for easy mixing and ensures that the marinade coats the wings evenly.

Prep in advance: Prepare the marinade and marinate the chicken wings the night before. This allows the flavors to develop and makes the cooking process quicker when you're ready to make the dish.

Use a metal cooling rack: When baking the wings, use a metal cooling rack inside a rimmed baking sheet. This setup promotes even cooking and allows the heat to circulate around the wings, resulting in crispy skin.

Broil for finishing touch: Instead of extended baking time, broil the wings at the end to achieve a charred, flavorful exterior without overcooking the meat.

Serve with ready-made sides: Pair the wings with store-bought Thai chili-lime sauce, sticky rice, and pre-cut crunchy vegetables to streamline the serving process.

Substitute Ingredients For Thai Street Wings As Made By Chef Arnold Myint Recipe

chicken wings - Substitute with tofu or tempeh: Tofu or tempeh can be used as a plant-based alternative for chicken wings, providing a similar texture and absorbing the flavors of the marinade and sauce.
fish sauce - Substitute with soy sauce and a splash of lime juice: A combination of soy sauce and lime juice can replicate the umami and tangy flavors of fish sauce in this recipe.
palm sugar - Substitute with brown sugar or maple syrup: Brown sugar or maple syrup can offer a similar sweetness and caramel notes to the dish, complementing the savory and spicy elements.
lemongrass - Substitute with lemon zest and a touch of ginger: Lemon zest and ginger can provide a citrusy and aromatic profile similar to lemongrass, enhancing the overall flavor of the dish.
thai chili-lime sauce - Substitute with homemade chili-lime vinaigrette: A homemade chili-lime vinaigrette using chili flakes, lime juice, and a touch of honey can replace the store-bought sauce, offering a fresh and customizable alternative.
sticky rice - Substitute with jasmine or basmati rice: Jasmine or basmati rice can be served as a fragrant and fluffy alternative to sticky rice, complementing the flavors of the dish.
assorted crunchy vegetables - Substitute with julienned bell peppers, carrots, and snap peas: A combination of julienned bell peppers, carrots, and snap peas can provide a colorful and crunchy mix of vegetables, adding texture and freshness to the dish.

Presenting Chef Arnold Myint's Thai Street Wings

Elevate the plating: When presenting the Thai street wings, focus on creating an elegant and visually appealing presentation. Arrange the wings in a deliberate and artistic manner on the plate, ensuring that each piece is showcased beautifully.
Incorporate vibrant colors: Introduce colorful elements to the plate to enhance its visual appeal. Consider adding garnishes such as fresh cilantro, thinly sliced chili peppers, and vibrant green vegetables to create a visually striking and appetizing presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the Thai street wings to stand out as the focal point. By strategically leaving areas of the plate bare, you can draw attention to the exquisite arrangement of the wings.
Employ symmetry and balance: Aim for symmetry and balance in the plating arrangement. Create a visually harmonious presentation by arranging the wings and accompanying elements in a balanced and aesthetically pleasing manner.
Highlight texture: Incorporate elements that add textural contrast to the dish. Consider serving the wings alongside crispy, crunchy vegetables or a side of sticky rice to introduce a delightful textural interplay.
Emphasize the aroma: Prior to serving, ensure that the aromatic essence of the dish is discernible. The tantalizing aroma of lemongrass, garlic, and cilantro should be subtly present, enhancing the overall sensory experience for the esteemed diners.

Storing and Freezing Thai Street Wings

Here are the storing and freezing guidelines for Thai street wings by Chef Arnold Myint:

To store leftover Thai street wings, allow them to cool completely to room temperature. Transfer the wings to an airtight container or resealable plastic bag. Refrigerate for up to 3-4 days.
For longer storage, you can freeze the Thai street wings. Arrange the cooled wings in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the wings are frozen solid. This initial freezing step prevents the wings from sticking together.
Once frozen, transfer the wings to a freezer-safe container or resealable plastic bag. Remove as much air as possible to prevent freezer burn. Label the container or bag with the date and contents.
Frozen Thai street wings can be stored in the freezer for up to 3 months.
To reheat frozen wings, preheat your oven to 375°F (190°C). Place the frozen wings on a baking sheet lined with parchment paper or a wire rack. Bake for 20-25 minutes, or until heated through and crispy. Alternatively, you can thaw the wings in the refrigerator overnight before reheating.
If you have leftover sticky rice and vegetables, store them separately in airtight containers in the refrigerator. The rice can be stored for up to 3 days, while the vegetables should be consumed within 1-2 days for optimal freshness.
To reheat sticky rice, place it in a microwave-safe container and sprinkle a small amount of water over the top. Cover the container with a damp paper towel and microwave on high for 1-2 minutes, or until heated through. Fluff the rice with a fork before serving.

How To Reheat Leftover Thai Street Wings

To reheat leftover thai street wings in the oven, preheat your oven to 350°F (175°C). Place the wings on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, or until the wings are heated through and the skin is crispy. For extra crispiness, broil the wings for an additional 1-2 minutes, keeping a close eye to prevent burning.
Microwaving is a quick and convenient way to reheat thai street wings. Place the wings on a microwave-safe plate and heat them on high power for 1-2 minutes, or until they are heated through. To help maintain the texture of the skin, place a damp paper towel over the wings before microwaving. Keep in mind that microwaving may result in a softer skin compared to other reheating methods.
For a crispy exterior, reheat your thai street wings in an air fryer. Preheat the air fryer to 375°F (190°C). Place the wings in the air fryer basket, ensuring they are not overcrowded. Cook for 5-7 minutes, shaking the basket halfway through, or until the wings are heated through and the skin is crispy.
If you have a lot of leftover thai street wings, consider reheating them on the stovetop. Heat a large skillet or wok over medium heat and add a small amount of oil. Once the oil is hot, add the wings and cook, stirring occasionally, until they are heated through and the skin is crispy. This method allows you to reheat a larger quantity of wings at once and helps restore the crispy texture of the skin.
For a flavorful twist, reheat your thai street wings on the grill. Preheat your grill to medium-high heat. Place the wings on the grill grates and cook for 2-3 minutes per side, or until they are heated through and have nice grill marks. Brushing the wings with a bit of thai chili-lime sauce during the last minute of grilling will add an extra burst of flavor.

Interesting Fact About Thai Street Wings

The Thai Street Wings recipe by Chef Arnold Myint is a delicious and flavorful dish that combines the bold flavors of fish sauce, soy sauce, and palm sugar with aromatic lemongrass and garlic. These wings are perfect for a party or a casual dinner, and they pair well with sticky rice and crunchy vegetables. The marinade infuses the wings with a rich umami flavor, and baking them in the oven gives them a crispy texture. This dish is a great way to enjoy the vibrant and bold flavors of Thai street food in the comfort of your own home. Try making these wings for your next gathering!

Is Making Thai Street Wings at Home Cost-Effective?

This Thai Street Wings Recipe by Chef Arnold Myint is quite cost-effective for a household. The key ingredients like chicken wings, lemongrass, and garlic are relatively affordable and can be found in most grocery stores. The use of palm sugar and fish sauce might be slightly pricier, but they are essential for the authentic Thai flavor. Overall, this recipe offers a great balance of cost and flavor. I would rate it a 9 for its affordability and delicious outcome. The approximate cost for a household of 4 people would be around $20-$25, making it a budget-friendly option.

Are Thai Street Wings Healthy or Unhealthy?

The Thai street wings recipe by Chef Arnold Myint is a flavorful dish, but it may not be the healthiest option. The recipe includes several high-sodium ingredients such as fish sauce, soy sauce, and dark soy sauce, which can contribute to excessive sodium intake. Additionally, the palm sugar adds a significant amount of sugar to the dish. The chicken wings themselves are high in fat, particularly saturated fat, which can be detrimental to heart health when consumed in excess.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of fish sauce, soy sauce, and dark soy sauce to lower the sodium content. You can replace some of the soy sauce with low-sodium alternatives or use more herbs and spices to enhance the flavor.
Opt for a natural sweetener like honey or coconut sugar instead of palm sugar to reduce the overall sugar content.
Remove the chicken skin before marinating to reduce the saturated fat content. You can also use skinless chicken breast or thigh meat for a leaner option.
Increase the amount of fresh herbs like cilantro and add more aromatic ingredients like ginger and garlic to boost the flavor without relying on salt and sugar.
Serve the wings with a larger portion of crunchy vegetables to increase the fiber and nutrient content of the meal.

Editor's Opinion on Chef Arnold Myint's Thai Street Wings Recipe

This Thai street wings recipe by Chef Arnold Myint offers a perfect balance of sweet, salty, and savory flavors. The marinade infuses the chicken wings with aromatic lemongrass, pungent garlic, and the umami richness of soy and fish sauces. The cooking method ensures tender, juicy meat with a crispy, caramelized exterior. The dish pairs beautifully with the spicy tang of Thai chili-lime sauce and the textural contrast of sticky rice and crunchy vegetables. It's a delightful and satisfying dish that captures the vibrant essence of Thai street food.

Enhance Your Thai Street Wings As Made By Chef Arnold Myint Recipe with These Unique Side Dishes:

Sticky Rice: Try serving the Thai Street Wings with a side of fragrant and fluffy sticky rice, perfect for soaking up the delicious marinade and sauce.

Crispy Asian Slaw: Create a refreshing and crunchy Crispy Asian Slaw to balance out the rich and savory flavors of the wings.

Grilled Pineapple Spears: Add a tropical twist to the meal with Grilled Pineapple Spears, the sweet and tangy flavors complementing the spicy and savory wings perfectly.

Similar Recipes to Thai Street Wings by Chef Arnold Myint

Spicy Korean BBQ Beef Tacos: Marinate the beef in a spicy Korean BBQ sauce, grill until charred, and serve in warm tortillas with kimchi slaw and a drizzle of sriracha mayo.

Mango Coconut Shrimp Curry: Simmer shrimp in a creamy coconut curry sauce with chunks of sweet mango, bell peppers, and onions, then serve over steamed jasmine rice for a tropical twist on curry.

Crispy Parmesan Zucchini Fries: Coat zucchini sticks in a parmesan and panko breadcrumb mixture, then bake until golden and crispy. Serve with a side of marinara sauce for dipping.

Appetizers and Desserts to Complement Thai Street Wings

Appetizers:

Crispy Calamari: For a delightful start to your meal, try our crispy calamari. The tender calamari rings are lightly breaded and fried to perfection, creating a satisfying crunch with each bite. Served with a zesty marinara sauce for dipping, this appetizer is sure to please your taste buds.

Savory Stuffed Mushrooms: Indulge in the savory goodness of our stuffed mushrooms. Each mushroom cap is filled with a flavorful mixture of herbs, cheese, and breadcrumbs, then baked to golden perfection. The combination of earthy mushrooms and rich, savory filling makes this appetizer a delightful choice for any occasion.

Desserts:

Chocolate Mousse: Indulge in a decadent, velvety smooth chocolate mousse that will satisfy your sweet tooth and leave you craving for more. The rich and creamy texture of this dessert is perfect for a special occasion or a simple treat after a meal.

Berry Parfait: Create a beautiful and refreshing berry parfait that is not only visually appealing but also bursting with vibrant flavors. Layered with fresh berries, creamy yogurt, and a hint of sweetness, this dessert is a delightful way to end any meal.

Why trust this Thai Street Wings As Made By Chef Arnold Myint Recipe:

This recipe by Chef Arnold Myint offers an authentic taste of Thai street food, ensuring a flavorful and aromatic experience. The use of lemongrass, fish sauce, and palm sugar captures the essence of Thai cuisine, while the combination of soy sauces and garlic adds depth and complexity. The careful marination process allows the flavors to infuse the chicken wings perfectly, resulting in a dish that is both tender and rich in taste. With the addition of Thai chili-lime sauce for a spicy kick, this recipe promises a delightful culinary journey through the streets of Thailand.

Want to discuss Chef Arnold Myint's recipe for Thai Street Wings? Head over to the Recipe Sharing section of our forum and share your thoughts!

FAQ:

What type of chicken wings should I use for this recipe?

You can use a combination of wings and drumettes for this recipe, totaling about 3 pounds.

Can I substitute any of the ingredients if I can't find them?

While it's best to use the specified ingredients for an authentic flavor, you can substitute palm sugar with brown sugar and dark soy sauce with regular soy sauce if needed.

How long should I marinate the chicken wings for?

It's best to marinate the chicken wings for at least 2 hours in the refrigerator, but you can marinate them overnight for even more flavor.

What can I serve with the Thai street wings?

These wings go great with sticky rice and assorted crunchy vegetables. You can also serve them with a side of Thai chili-lime sauce for an extra kick.

Can I grill the wings instead of baking them?

Yes, you can definitely grill the marinated wings instead of baking them. Just make sure to cook them until they reach an internal temperature of 165°F (75°C) and have a nice charred exterior.