Thai Pantry Wings

• 4 tablespoons light soy sauce (low sodium)
• 4 tablespoons fish sauce
• 4 tablespoons vegetable or peanut oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons finely minced ginger
• 2 tablespoons finely minced lemongrass
• 2 garlic cloves, finely minced
• 1 tablespoon Sriracha sauce
• 1 tablespoon brown sugar
• 1/2 cup sake or Shaoxing wine
• 3 tablespoons honey
• 2.5-3 pounds chicken wingettes (wings separated at the joint into two sections)
• 1 scallion, thinly sliced (optional)
• 2 tablespoons cilantro, roughly chopped (optional)
• 1 lime, cut in wedges

1. Whisk the first 10 ingredients together in a large bowl or deep baking dish. Add the chicken wings and toss, so they're well coated. Marinate in the refrigerator for several hours, or preferably overnight, tossing a couple of times.
2. Preheat oven to 400 degrees. Lift wings out of the marinade (reserving it) and arrange them on a foil lined shallow baking pan, large enough so they don't touch. Bake for 45 minutes.
3. While the wings are in the oven, put about 3/4 cup of the reserved marinade in a pan and bring it to a boil. Whisk in the honey and simmer about 10 minutes, until it reduces to a glaze.
4. Remove the wings from the oven, spoon the glaze over them and put back in for about another 10-15 minutes, basting once, until they're well browned, but not burnt.
5. Pile them onto a serving plate and, if desired, sprinkle with chopped scallion and/or cilantro. Serve with lime wedges.

soy sauce, fish sauce, vegetable, sesame oil, ginger, lemongrass, garlic, sriracha sauce, brown sugar, sake, honey, chicken wingettes, scallion, cilantro, lime

Taken from food52.com/recipes/39993-thai-pantry-wings (may not work)