Marc and Maddie headed up to the cabin on Sunday for a few days of relaxing and cross country skiing, since Marc doesn’t work until Thursday. Of course, I have to be at work today so no cabin time for me. I have to admit, initially I was pretty bummed to be home alone and to be away from my husband for three days. Combined with pregnancy hormones, I was kind of a hot mess saying bye to them. I felt like a three-year old but seriously, these pregnancy hormones are no joke. I cry over everything. Every. Thing.
But then as I was getting my Sunday bake on, I had a moment. I realized that a year from now, I will probably crave two hours by myself, and three days alone will likely be impossible. In fact, I will probably be happy for just two minutes alone to pee. And here I was with three days ALL TO MYSELF and I was sad about it!
So, I wiped my tears and decided to relish the alone time instead of feel sad about the empty house. I turned up my Pandora station as loud as my iPad would play, got the kitchen as messy as I wanted, took and Epsom salt bath (does wonders for my back pain), and did as much relaxing as my body could stand. While it felt a little gluttonous, I tried my best to soak it all in knowing that these moments will soon be few and far in between.
I also took advantage to cook myself whatever I wanted for dinner. Typically when Marc isn’t home, I’m all about what I like to call ‘single girl dinners’. Common examples are roasted veggies, grilled cheese sandwiches, or popcorn and wine because 1) they’re easy and 2) they would never be considered “dinner” by Marc. Sunday afternoon, however, I wanted chicken wings. Which was weird because chicken wings are total guy food, right? I didn’t care and just went with it.
These Thai flavored chicken wings are so good that I don’t know if I’ll ever be able to go back to regular chicken wings anytime soon. Unlike a lot of Thai dishes which have a lot of specialty ingredients, these wings have pretty standard items aside from the Thai Sweet Chili Sauce which can be found at pretty much any grocery store. Along with the sweet chili sauce, all these wings need are honey for it’s sticky sweetness, soy sauce, lime juice, Sriracha for some heat, a little garlic, and green onions and cilantro to top it all off.
Along with a pretty simple ingredient list, these wings are super simple to whip up, too. The wings get baked sans sauce to begin with, and then finish cooking with the sauce, so it gets all warm and sticky up on the wings. I also made sure to turn the broiler on for a minute so they’d get nice and crispy on the outside. Mmmm so good.
I might be mistaken, but I think there’s some big football game coming up (ha) that these would be absolutely perfect for. By this time in the season, every one is sick of the regular wings, right?! These sticky Thai wings are just what your Super Bowl party needs!
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Sticky Thai Chicken WingsPrint Pin Rate
- 3-4 lbs chicken wings
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/3 cup Thai Chili Sauce
- juice of 1/2 lime
- 1 tablespoon Sriracha
- 2 cloves garlic minced
- 2 tablespoons water
- green onions and chopped cilantro for topping
- Preheat oven to 400 degrees F.
- Place wings on baking sheet.
- Bake in preheated oven for 20 minutes.
- Meanwhile, make the sauce.
- Combine honey, soy sauce, Thai Chili sauce, lime juice, Sriracha, garlic, and water in saucepan over medium-high heat.
- Bring to a boil, then reduce to a simmer.
- Let simmer for 10 minutes.
- Remove from heat.
- After wings have cooked for 20 minutes, toss with 1/2 cup of the sauce.
- Bake wings another 10-15 minutes, until they are looking crispy.
- To get them even crispier, turn on broiler for 1-2 minutes, watching carefully.
- Toss with remaining sauce, then top with green onions and cilantro.