Pad Thai Chicken Wings
- 2 pounds chicken wings
- salt and pepper, to taste
For the pad thai sauce
- ⅓ cup sunflower seed butter
- ⅓ cup water
- 2 tablespoons honey
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon fresh ginger
- 2 cloves of garlic, minced
For the toppings
- 2 jalapeños, thinly sliced
- 1/4 cup cashews, chopped
- 3 tablespoons sriracha
- red pepper flakes, to taste
- 1/2 lime
- Place an oven rack in the top position and preheat the oven to 400 degree F. Line a baking sheet with foil and place a wire rack on top. Grease wire rack. Place the chicken wings on the wire rack and sprinkle with the salt and pepper. Bake for 50 minutes or until crispy.
- When wings have about 10 minutes left, place all ingredients for the pad thai sauce into a blender and blend until smooth. Set aside.
- Pour sauce in a large bowl then add wings to the bowl and toss to coat. Then sprinkle with jalapeños, cashews, sriracha and red pepper flakes and squeeze fresh lime juice on top!
- Wash your hands then eat up and prepare to have extra dirty afterwards!