The kaffir lime leaves are the star of this dish… so much aroma in such a little leaf. You will find them flavoring many Asian dishes. One of my favs is Thai Tom Yum soup. I order mine online and keep them in the freezer. If you can’t find them don’t worry – they will be perfectly delicious using lime zest (see directions on substitutions below).
Alternatively, you could grill these if you don’t want to heat up your kitchen.
Enjoy & WOO PIG SOOIE!
- 1 cup water
- 1 cup sugar
- 12 kaffir lime leaves
- 1/4 cup chicken bouillon powder
- 2/3 cup Sriracha sauce (asian aisle at grocery)
- 1/2 cup canola oil
- 1/2 cup pureed red onion or shallot
- 1 clove garlic
- 1 Asian pear (optional)
- 1/4 cup rice vinegar
- 24 whole jumbo chicken wings
- 1 cup cilantro leaves
- 1 cup roasted peanuts, chopped
Preheat the oven to 400 degrees Fahrenheit.
In a small saucepan, combine the water, sugar and lime leaves. Bring to a boil and cook until reduced by half – about 4-5 minutes. Stir occasionally. Set aside. If you don’t have kaffir lime leaves, use the zest of 3 regular limes and ½ cup honey as a replacement.
In a food processor, add the bouillon, ½ cup of the lime syrup, Sriracha, oil, onion, pear and vinegar. Blitz together to form a paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour or overnight.
Set a wire rack inside each of 2 large rimmed baking sheets. Divide wings between prepared racks and spread out in a single layer.
Bake for 35 minutes. Brush the wings with the remaining sauce and turn wings over so the other side can crisp up. Bake for another 10 -15 minutes. Turn the broiler on and leave the oven cracked and finish for another 3 minutes. Be sure to watch and make sure you don’t burn them!
Transfer to a platter and top with cilantro leaves and peanuts.