Thai sauce-marinated crispy chicken wings are served with a fiery fusion dipping sauce. A side of roasted pumpkin chunks and a punchy pickled cucumber & pak choi salad enhance this flavour-packed dish! Sprinkles of black sesame seeds finish it off. These wings are finger-licking fantastic!
Thai Fusion Wings
Thai Fusion Wings
with pumpkin chunks & a Thai green Kewpie mayo
Hands on Time: 25 - 30 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Chicken
- Cucumber
- Free-range Chicken Wings
- Kewpie Mayo
- NOMU Oriental Rub
- Pak Choi
- Pumpkin Chunks
- Rice Wine Vinegar
- Thai Green Curry Paste
- Thai Marinade
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
THAI WINGS & PUMPKIN CHUNKS
Preheat the oven to 200°C. Pat the Chicken wings dry with a paper towel. Place the Thai marinade in a bowl with 30ml of oil and some pepper. Whisk to combine until thickened, add the chicken wings, and toss to coat. Set aside to marinate for 10 minutes. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ROAST & PICKLE
When the wings have finished marinating, place them on another roasting tray with all the marinade. Pop in the oven and roast for 25-30 minutes until crisping up and cooked through, shifting at the halfway mark. In a salad bowl, whisk together the rice wine vinegar, 10ml of water, sweetener of choice (to taste), and some seasoning. Add the Cucumber matchsticks, toss to combine, and set aside.
FUSION DIP
When the pumpkin reaches the halfway mark, toss through the Oriental rub and roast for the remaining time. Place a pan over a medium heat with a drizzle of oil. When hot, add the Thai green curry paste and fry for 1-2 minutes until fragrant. Remove from the heat and set aside to cool. Once cool, add the Thai green curry paste (to taste) to the mayo – be careful it’s spicy! Season lightly.
THE FINALE!
Separate the stems and the leaves of the pak choi. Shred the leaves and thinly slice the stems horizontally. Add the pak choi leaves and stems to the Cucumber, toss to combine, and season.
JUST WING IT!
Plate up the roasted pumpkin chunks, crispy wings, and the Cucumber pak choi salad. Serve the spicy fusion mayo on the side and garnish with the black sesame seeds. Tanoshī! Enjoy.
THAI WINGS & PUMPKIN CHUNKS
Preheat the oven to 200°C. Pat the Chicken wings dry with a paper towel. Place the Thai marinade in a bowl with 30ml of oil and some pepper. Whisk to combine until thickened, add the chicken wings, and toss to coat. Set aside to marinate for 10 minutes. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ROAST & PICKLE
When the wings have finished marinating, place them on another roasting tray with all the marinade. Pop in the oven and roast for 25-30 minutes until crisping up and cooked through, shifting at the halfway mark. In a salad bowl, whisk together the rice wine vinegar, 20ml of water, sweetener of choice (to taste), and some seasoning. Add the Cucumber matchsticks, toss to combine, and set aside.
FUSION DIP
When the pumpkin reaches the halfway mark, toss through the Oriental rub and roast for the remaining time. Place a pan over a medium heat with a drizzle of oil. When hot, add the Thai green curry paste and fry for 1-2 minutes until fragrant. Remove from the heat and set aside to cool. Once cool, add the Thai green curry paste (to taste) to the mayo – be careful it’s spicy! Season lightly.
THE FINALE!
Separate the stems and the leaves of the pak choi. Shred the leaves and thinly slice the stems horizontally. Add the pak choi leaves and stems to the Cucumber, toss to combine, and season.
JUST WING IT!
Plate up the roasted pumpkin chunks, crispy wings, and the Cucumber pak choi salad. Serve the spicy fusion mayo on the side and garnish with the black sesame seeds. Tanoshī! Enjoy.
THAI WINGS & PUMPKIN CHUNKS
Preheat the oven to 200°C. Pat the Chicken wings dry with a paper towel. Place the Thai marinade in a bowl with 30ml of oil and some pepper. Whisk to combine until thickened, add the chicken wings, and toss to coat. Set aside to marinate for 10 minutes. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ROAST & PICKLE
When the wings have finished marinating, place them on another roasting tray with all the marinade. Pop in the oven and roast for 30-35 minutes until crisping up and cooked through, shifting at the halfway mark. In a salad bowl, whisk together the rice wine vinegar, 30ml of water, sweetener of choice (to taste), and some seasoning. Add the Cucumber matchsticks, toss to combine, and set aside.
FUSION DIP
When the pumpkin reaches the halfway mark, toss through the Oriental rub and roast for the remaining time. Place a pan over a medium heat with a drizzle of oil. When hot, add the Thai green curry paste and fry for 1-2 minutes until fragrant. Remove from the heat and set aside to cool. Once cool, add the Thai green curry paste (to taste) to the mayo – be careful it’s spicy! Season lightly.
THE FINALE!
Separate the stems and the leaves of the pak choi. Shred the leaves and thinly slice the stems horizontally. Add the pak choi leaves and stems to the Cucumber, toss to combine, and season.
JUST WING IT!
Plate up the roasted pumpkin chunks, crispy wings, and the Cucumber pak choi salad. Serve the spicy fusion mayo on the side and garnish with the black sesame seeds. Tanoshī! Enjoy.
THAI WINGS & PUMPKIN CHUNKS
Preheat the oven to 200°C. Pat the Chicken wings dry with a paper towel. Place the Thai marinade in a bowl with 30ml of oil and some pepper. Whisk to combine until thickened, add the chicken wings, and toss to coat. Set aside to marinate for 10 minutes. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ROAST & PICKLE
When the wings have finished marinating, place them on another roasting tray with all the marinade. Pop in the oven and roast for 30-35 minutes until crisping up and cooked through, shifting at the halfway mark. In a salad bowl, whisk together the rice wine vinegar, 40ml of water, sweetener of choice (to taste), and some seasoning. Add the Cucumber matchsticks, toss to combine, and set aside.
FUSION DIP
When the pumpkin reaches the halfway mark, toss through the Oriental rub and roast for the remaining time. Place a pan over a medium heat with a drizzle of oil. When hot, add the Thai green curry paste and fry for 1-2 minutes until fragrant. Remove from the heat and set aside to cool. Once cool, add the Thai green curry paste (to taste) to the mayo – be careful it’s spicy! Season lightly.
THE FINALE!
Separate the stems and the leaves of the pak choi. Shred the leaves and thinly slice the stems horizontally. Add the pak choi leaves and stems to the Cucumber, toss to combine, and season.
JUST WING IT!
Plate up the roasted pumpkin chunks, crispy wings, and the Cucumber pak choi salad. Serve the spicy fusion mayo on the side and garnish with the black sesame seeds. Tanoshī! Enjoy.
Frequently Asked Questions
What is the preparation time for Thai Fusion Wings?
The preparation time for Thai Fusion Wings with pumpkin chunks & a Thai green Kewpie mayo is between 25 and 30 minutes.
What is the total time required to make Thai Fusion Wings with pumpkin chunks & a Thai green Kewpie mayo?
The total time required to make Thai Fusion Wings with pumpkin chunks & a Thai green Kewpie mayo is between 45 and 55 minutes.
How many servings does Thai Fusion Wings provide?
4 servings
What are the main ingredients in Thai Fusion Wings?
Black Sesame Seeds, Chicken, Cucumber, Free-range Chicken Wings, Kewpie Mayo, NOMU Oriental Rub, Pak Choi, Pumpkin Chunks, Rice Wine Vinegar, Thai Green Curry Paste, Thai Marinade
What is the nutritional information of Thai Fusion Wings?
Calories: 941, Carbs: 19 grams, Fat: grams, Protein: 60.8 grams, Sugar: 7.3 grams, Salt: 2648 grams
How do I prepare Thai Fusion Wings?
THAI WINGS & PUMPKIN CHUNKS: Preheat the oven to 200°C. Pat the chicken wings dry with a paper towel. Place the Thai marinade in a bowl with 30ml of oil and some pepper. Whisk to combine until thickened, add the chicken wings, and toss to coat. Set aside to marinate for 10 minutes. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FUSION DIP: When the pumpkin reaches the halfway mark, toss through the Oriental rub and roast for the remaining time. Place a pan over a medium heat with a drizzle of oil. When hot, add the Thai green curry paste and fry for 1-2 minutes until fragrant. Remove from the heat and set aside to cool. Once cool, add the Thai green curry paste (to taste) to the mayo – be careful it’s spicy! Season lightly. ROAST & PICKLE: When the wings have finished marinating, place them on another roasting tray with all the marinade. Pop in the oven and roast for 25-30 minutes until crisping up and cooked through, shifting at the halfway mark. In a salad bowl, whisk together the rice wine vinegar, 20ml of water, sweetener of choice (to taste), and some seasoning. Add the cucumber matchsticks, toss to combine, and set aside. THE FINALE!: Separate the stems and the leaves of the pak choi. Shred the leaves and thinly slice the stems horizontally. Add the pak choi leaves and stems to the cucumber, toss to combine, and season. JUST WING IT!: Plate up the roasted pumpkin chunks, crispy wings, and the cucumber pak choi salad. Serve the spicy fusion mayo on the side and garnish with the black sesame seeds. Tanoshī! Enjoy.
What should be prepared from my kitchen to make Thai Fusion Wings?
Black Sesame Seeds, Chicken, Cucumber, Free-range Chicken Wings, Kewpie Mayo, NOMU Oriental Rub, Pak Choi, Pumpkin Chunks, Rice Wine Vinegar, Thai Green Curry Paste, Thai Marinade
How many calories does Thai Fusion Wings have?
941 calories
How much fat content does Thai Fusion Wings have?
grams
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