THAI STYLE WINGS….for Team lunch

THAI STYLE WINGS….for Team lunch

Watch Michelin-starred chef Elizabeth Haigh cook Spicy Thai Wings for her team at Mei Mei in Borough Market, London — crispy, punchy, and loaded with the kind of heat that makes you go back for one more. The wings that end up on the staff table are always the best ones.

Born in Singapore and raised in the UK, Elizabeth draws on Southeast Asian flavour at every turn — and these wings are no exception. Filmed on a real service day with no retakes and no studio kitchen. Just Elizabeth, her team, and a fryer.

🍗 What you’ll see:
How to cook Spicy Thai Wings at home
Elizabeth’s approach to building heat and flavour
A behind-the-scenes look at life at Mei Mei Borough Market
Why Thai-inspired cooking belongs in every home kitchen
Whether you’re into Thai food, Southeast Asian cuisine, or just love watching a world-class chef feed her crew — this one’s for you.

📍 Mei Mei is Elizabeth Haigh’s Singaporean kopitiam at Borough Market, London — inspired by the coffee shops and hawker stalls of Singapore, dedicated to bringing bold Southeast Asian flavours to the UK.

🌶️ Find Mei Mei at Borough Market Kitchen, Rochester Walk, London SE1 Tues-Sun 10am-5pm www.meimei.uk

🛒 Shop Mei Mei sauces and condiments: meimeigoods.com

Thai Sticky Chicken Wings (Test kitchen)

A Mei Mei test kitchen recipe. Sweet soy, fish sauce, heat.. Serves 4

Ingredients
35 oz chicken wings
4 tbsp sweet soy sauce (kecap manis)
2 tbsp fish sauce
4 piece garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp lime juice
1 tbsp neutral oil
2 piece fresh red chillies, sliced
3 piece spring onions, sliced
1 tbsp sesame seeds
1 piece lime, cut into wedges
2 tbsp Mei Mei Goods Sambal (on the side)

Steps
1. Combine 4 tbsp sweet soy sauce (kecap manis), 2 tbsp fish sauce, 4 piece garlic cloves,
minced, 1 tbsp fresh ginger, grated, 2 tbsp lime juice, and 1 tbsp neutral oil in a large
bowl. Add 35 oz chicken wings and toss well to coat. Leave for at least 20 minutes if you
have time, or go straight to the oven for a proper test run.
2. Spread wings on a wire rack over a tray. Roast at 220°C for 35 to 40 minutes, turning
halfway, until deeply caramelised and cooked through.
3. While wings roast, pour remaining marinade into a small pan. Simmer over medium heat
for 3 to 4 minutes until it thickens into a sticky glaze. Watch it closely, sweet soy catches fast.
4. Toss the hot wings in the glaze until every piece is coated and glossy. Pile onto a plate
and top with 2 piece fresh red chillies, sliced, 3 piece spring onions, sliced, and 1 tbsp
sesame seeds.
5. Serve with 1 piece lime, cut into wedges and 2 tbsp Mei Mei Goods Sambal (on the side) on the side.

More recipes on Patreon page: https://www.patreon.com/ChefElizabethHaigh?utm_campaign=creatorshare_creator

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