{"id":97258,"date":"2025-02-19T11:03:28","date_gmt":"2025-02-19T11:03:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/thai-garlic-and-pepper-chicken-wings-phils-home-kitchen\/"},"modified":"2025-02-19T11:03:28","modified_gmt":"2025-02-19T11:03:28","slug":"thai-garlic-and-pepper-chicken-wings-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=97258","title":{"rendered":"Thai garlic and pepper chicken wings \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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I\u2019m a big fan of sticky finger food and is this my take on my local Thai restaurant\u2019s Gai Pad Gratiem Prik Thai: <\/em>sticky chicken wings in a garlicky, peppery sauce.<\/p>\n

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There are two recipes in this post: one for the garlic and pepper chicken and one for the crispy garlic (crispy garlic being one of my top ingredients in its own right!).<\/p>\n

Chicken wings in a sticky garlicky and peppery glaze. This, for me, is proper happy food and the term \u201cfinger-licking\u201d has never been so apt!<\/p>\n

Basically the wings get cooked in the oven first before being finished off in a wok or pan with a simple sauce that becomes a gorgeous sticky glaze.<\/p>\n

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\n\t\t\t\tThai garlic and pepper chicken wings
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I love these piled on a bed of lettuce with crispy garlic and spring onions, but I sometimes serve them with a quick Thai-style carrot salad \u2013 this is simply grated carrot mixed with roughly equal amounts of lime juice, Thai fish sauce and sugar, along with a few toasted peanuts for added crunch and flavour.<\/p>\n

It is worth adding that there is any chicken left, it is delicious eaten cold the next day.<\/p>\n

Coating the chicken before cooking<\/h3>\n

Rather than deep-frying the chicken, I roast or air-fry them. It is easier and, of course, reduces the fat content. And while I think fried food can taste great (no oven-baked doughnut can compete with a deep-fried doughnut, for instance!), with the fabulous glaze here you really don\u2019t miss the frying!<\/p>\n

I give the chicken a generous dusting of cornflour, white pepper and garlic powder before they go in the oven. This gives a fabulous crispy crust with bags of flavour, with the cornflour absorbing some of the lovely chicken fat and juices as it roasts.<\/p>\n

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Cutting the wings into smaller pieces<\/h3>\n

You can use the whole chicken wings but I often like to cut them into two \u2013 as in the photo in the recipe. You get smaller bites, each a flavour explosion, but they go further.<\/p>\n

Cooking the chicken on the bone not only gives a better flavour, it helps keep them moist while they cook: even if you cook them longer they are not prone to drying out.<\/p>\n

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\n\t\t\t\tThai garlic and pepper chicken wings
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This recipe also works well with small chicken thighs (bone left in), in which case I would serve 2 small thighs per person as a starter.<\/p>\n

Either way, use a sharp knive to cut the chicken in several places, going right down to the bone: this opens up the flesh to allow some of the sauce to get trapped in there.<\/p>\n

The wonderful glaze<\/h3>\n

The flavour-packed sauce reduces around the chicken to give a terrific sticky glaze. I have made this dish several ways to get it to be what I think is just right.<\/p>\n

I don\u2019t always add oyster sauce (it adds a lovely richness, but the dish is still lovely without it) but I now add water to the sauce as well as a little cornflour:<\/p>\n