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.

Tom Yum Chicken Wings

Tom Yum Chicken Wings Recipe

Different brands of tom yum paste have varying saltiness and flavour , so adjust the seasonings to taste accordingly. To ensure evenly cooked wings and easy clean up, rest the chicken pieces on a wire rack with a foil-lined tray beneath while baking.

Serves: 2

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

  • 5 chicken wings about 400 grams
  • 1/2 stalk lemongrass (only the white part) finely snipped
  • 1 kaffir lime leaf finely snipped
  • 5 shallots peeled and sliced
  • 1 heaped tbsp instant tom yum paste
  • 1/2 tsp fish sauce
  • 1 tsp cooking oil

Directions

  1. Prepare the wings by cutting 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.
  2. Add the remaining ingredients to a food processor and blend until the paste is smooth.
  3. Coat chicken evenly in the tom yum paste. Chill marinated chicken in fridge, for at least half an hour.
  4. 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.