Sticky Thai Chicken Wings

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  3 lbs Chicken Wingettes Or Drumettes
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  0.5 tbsp 1/2 - 1 tablespoon sea salt flakes (adjust to your taste)
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  0.8 cup Sweet Chili Sauce, Prepared
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  4 tbsp Brown sugar
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  0.3 cup Soy Sauce, Low Sodium
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  4 tbsp Vinegar, Rice
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  3 tbsp Fish sauce
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  2 tbsp Lime Juice, Fresh
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  1 tbsp Lemongrass, Fresh
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  1 tbsp Garlic
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  2 tsp Sesame Oil, Toasted
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  0.3 cup Cilantro, Fresh
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  2 Green Onion (Scallion)(30g)
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  1 Red pepper flakes
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  1 1 pinch salt

Instructions

1. 1Trim any excess skin from the chicken wingettes, pat dry with paper towels, and season lightly with sea salt flakes.
2. 2Combine the sweet chili sauce, brown sugar, soy sauce, rice vinegar, fish sauce, lime juice, minced lemongrass, and minced garlic in a small bowl; whisk until the brown sugar dissolves completely. Divide the glaze in half—reserve one portion for finishing and pour the other half into a large skillet.
3. 3Heat the glaze in the skillet over medium-high heat for 2–3 minutes, stirring occasionally, until it begins to simmer.
4. 4Add the chicken wingettes to the simmering glaze and toss to coat evenly. Cook for 12–15 minutes over medium-high heat, stirring every 3–4 minutes, until the wings reach an internal temperature of 165°F and the glaze darkens and thickens into a glossy, sticky coating.
5. 5Pour the reserved glaze into the skillet and stir constantly over medium heat for 2–3 minutes until the sauce bubbles and reduces slightly, coating the wings in a thick, shiny glaze.
6. 6Remove the skillet from heat and let the wings cool for 2–3 minutes until they firm up slightly.
7. 7Divide the sticky Thai chicken wings evenly into 8 airtight containers while still warm.
8. 8Garnish each container with fresh cilantro, sliced green onions, red pepper flakes, and a drizzle of toasted sesame oil just before serving.