What are the main ingredients in Thai Fusion Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Thai Fusion Wings

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

with pumpkin chunks & a Thai green Kewpie mayo

Hands on Time: 25 - 30 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

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

Serves 1

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.

Free-range Chicken Wings - 4
Thai Marinade - 32,5ml
Pumpkin Chunks - 100g
Rice Wine Vinegar - 15ml
Cucumber - 100g
NOMU Oriental Rub - 5ml
Thai Green Curry Paste - 5ml
Kewpie Mayo - 30ml
Pak Choi - 100g
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

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.

Free-range Chicken Wings - 8
Thai Marinade - 65ml
Pumpkin Chunks - 200g
Rice Wine Vinegar - 30ml
Cucumber - 200g
NOMU Oriental Rub - 10ml
Thai Green Curry Paste - 10ml
Kewpie Mayo - 65ml
Pak Choi - 200g
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

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.

Free-range Chicken Wings - 12
Thai Marinade - 97,5ml
Pumpkin Chunks - 300g
Rice Wine Vinegar - 45ml
Cucumber - 300g
NOMU Oriental Rub - 15ml
Thai Green Curry Paste - 15ml
Kewpie Mayo - 85ml
Pak Choi - 300g
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

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.