Sticky Thai Chicken Wings

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  Chicken Wingettes Or Drumettes(1361g)
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  1/2 - 1 tablespoon sea salt flakes (adjust to your taste)
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  Sweet Chili Sauce, Prepared(180g)
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  Brown sugar(60g)
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  Soy Sauce, Low Sodium(60g)
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  Vinegar, Rice(60g)
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  Fish sauce(45g)
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  Lime Juice, Fresh(30g)
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  Lemongrass, Fresh(15g)
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  Garlic(15g)
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  Sesame Oil, Toasted(10g)
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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)
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  Red pepper flakes
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  1 pinch salt

Instructions

1. 1Trim any excess skin from the chicken wingettes, then pat dry with paper towels and season lightly with salt.
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. 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 until it begins to simmer, stirring occasionally to prevent sticking.
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 are cooked through (internal temperature reaches 165°F) and the glaze darkens and thickens around them, becoming glossy and sticky.
5. 5Pour the reserved glaze into the skillet and stir constantly over medium heat for 2–3 minutes until the sauce bubbles up 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, then garnish each portion with fresh cilantro, sliced green onions, red pepper flakes, and a drizzle of toasted sesame oil.