5 lbs wings
1 tbsp sesame seeds

1/2 can Thai coconut milk
1/2 cup Mae Ploy Thai Sweet Chili Sauce
2 tbsp orange juice concentrate
1 tbsp gluten free soy sauce
1 tbsp cornstarch in slurry (3 tbsp water + 1 tbsp of cornstarch mixed together)


Place wings on a greased baking tray and bake at 450 degrees for 45 minutes.

Mix all sauce ingredients, except cornstarch, in a double boiler.

Once boiling, whisk in cornstarch until your desired consistency is reached.

Add 1 tbsp sesame seeds.

Coat wings with sauce, enough to thoroughly cover, and set the remaining sauce aside for dipping.



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