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Oven-Fried Tom Yum Wings

Yield: 6 servings | Prep Time: 10 minutes | Cook Time: 45 minutes


  • 3 lbs. chicken wings, separated into flats & drumettes
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup Nakano® Roasted Garlic Seasoned Rice Vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1-2 tablespoons Thai red curry paste, to taste
  • Coarsely chopped fresh cilantro
  • Chopped unsalted peanuts
  • Lime wedges
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  1. Heat oven to 450°F. Pat chicken dry with paper towels. Place chicken, baking powder, salt and pepper in resealable plastic bag. Seal bag and shake to coat evenly. Arrange chicken in single layer on foil-lined rimmed baking sheet sprayed with cooking spray. Bake 40-45 min., flipping halfway through, until skin is crisp and golden brown
  2. Meanwhile, whisk vinegar, sugar, fish sauce and curry paste in small saucepan. Cook on medium-high heat 5-7 min. until bubbly and slightly thickened. Combine wings and vinegar mixture in large bowl; toss carefully. Serve immediately sprinkled with cilantro, peanuts and lime wedges.


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