Noob Cook Recipes

Button Mushroom Omelette Recipe Black Bean Sauce Beef Recipe Chicken Udon Noodle Soup Recipe Creamy Peanut Soba Recipe Shrimp with Snow Peas Recipe Braised Chicken Drumsticks Recipe

Tom Yum Chicken Wings

Tom Yum Chicken Wings

This tutorial is proudly sponsored by 3M Scotch™ Premium Kitchen Scissors. Retailing at major stores in Singapore at S$15.90 for non-detachable, and S$19.90 for detachable.
Get this recipe on the next page >>

My family loves chicken wings so I’m always experimenting with new flavours. These Thai-inspired Tom Yum chicken wings is the latest creation and they were very well-received on our dinner table. The marinade is really easy to make as I am using instant tom yum paste as the base. They are also cooked the fuss-free way, entirely in the oven.

You may also like: Honey baked chicken wings recipe

You can tweak the marinade sauce to your liking – for example, even though there is no chilli in this recipe, you can add it for that extra heat.

Printable Recipe >>
Tom Yum Chicken Wings (Step-by-Step)
How to cut chicken wings Using kitchen scissors, cut chicken wing to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock. Pat dry with paper towels. Tip: For easy cleaning and quick drying, opt for the detachable kitchen scissors.
spices Cut lemongrass stalk and kaffir lime leaf (rolled up like a cigar) to thin snips. Add (A) to food processor and blend until the paste is smooth.
marinade Coat chicken evenly in the tom yum paste. Chill marinated chicken, covered, in fridge, for at least half an hour.
Tom Yum Chicken Wings Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C (392°F) for 25 minutes, turning once halfway. Garnish and serve.

Leave a Comment

18 Responses to “Tom Yum Chicken Wings”

  1. Mel — January 25, 2013 @ 11:21 am

    I think almost all of us would love to indulge in this delicious yummy Grilled Tom Yum Chicken Wings!!


  2. tigerfish — January 25, 2013 @ 12:20 pm

    There is Hainanese “scissor-cut” rice, now there is “scissor-cut” (literally) chicken wings :P Cool!


  3. The Sudden Cook — January 25, 2013 @ 1:53 pm

    Oh wow! Looks incredible – I just made some honey baked wings yesterday! Love em chicken wings.


  4. Little Corner of Mine — January 26, 2013 @ 1:47 am

    Delicious! Fragrant and sourish at the same time!


  5. MaryMoh — January 26, 2013 @ 6:27 am

    Mmmm….these look so tempting. I would so enjoy eating these in front of the tv :D


  6. adeline lee — January 27, 2013 @ 6:44 am

    It’s nice n easy to prepare. Just love this type of recipe.


  7. B — January 27, 2013 @ 11:59 am

    Love the flavour in these chicken wings.


  8. Gabriel Tan — January 27, 2013 @ 11:03 pm

    Just discovered this website a couple of weeks back and I have already tried 4 recipes (aglio olio, scrambled eggs, ABC soup and beef stew) This website is re-igniting my love for cooking. Definitely going to try and make the Tom yum chix wings. Keep up the great work!


  9. lisaiscooking — January 28, 2013 @ 12:10 am

    The marinade sounds delicious. And, I love that they’re cooked in the oven. So much less mess that stovetop cooking!


  10. Michelle Hui — January 28, 2013 @ 9:06 pm

    Wiffy, these wings looks so yummy! Can you share the purpose of chilling the wings? Michelle


    • wiffy replied: — January 28th, 2013 @ 11:18 pm

      Hi Michelle, the reason is that some people may like to marinade longer, even overnight, hence recommended to put in fridge in case of spoilage.


      • Michelle Hui replied: — January 29th, 2013 @ 5:10 pm

        Oh I see! Thanks Wiffy! Michelle