Dish of Thai Chicken Wings
(click to enlarge)

Thai Chicken Wings #1


Thailand
Makes:
Effort:
Sched:
DoAhead:  		 12 joints
***
1-1/2+ hrs
Yes		 Very flavorful and satisfying Chicken Wings. Not so sweet and sticky as most, but delicious. See also Comments, and Thai Chicken Wings #2.

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Chicken wings (1)
-- Sauce
Garlic
Ginger Root
Lime Juice
Chili Garlic Sauce (2)
Coconut Sugar (3)
Rice Vinegar
Fish Sauce (4)
Sesame Oil dark
Olive Oil
Soy Sauce
-- Garnish
Cilantro
Scallions
Prep   -   (30 min + marinating time)
  1. Prepare CHICKEN WINGS. Separate Drummetts, Wingetts, Tips. Best way is to drive a sharp Chinese Cleaver Knife through the joints with a soft faced mallet. Freeze tips to use when making Chicken Broth.
  2. Crush GARLIC and chop very fine. Crush GINGER and chop very fine. Squeeze LIME JUICE. Mix all Sauce items.
  3. Divide Sauce in half.
  4. In a large mixing bowl, massage 1/2 the Sauce into the Chicken wings. Let sit for an hour or two, if you have time, tumbling now and then.
  5. Chop CILANTRO and SCALLIONS small for Garnish. Mix.
Run   -   (55 min)
  1. Preheat Oven to 400°F / 200°C.
  2. Line a Baking Sheet with Aluminum Foil and place a Wire Rack over it. Arrange Chicken Wings on the rack, best side down. Our example Baking Sheet & Wire Rack is just large enough for a double recipe (4 pounds).
  3. Roast in the oven for about 50 minutes. Turn Wings best side up about half way through.
  4. Meanwhile:   Place the other half of the sauce in a sauce pan and simmer uncovered until reduced by about half.
  5. When Wings have roasted 50 minutes, baste with some of the reduced sauce and continue to roast another 5 minutes.
  6. Arrange wings on a plate (or plates) and drizzle the remaining sauce over. Garnish with Cilantro mix.
  7. Serve hot, with lots of paper napkins, and finger bowls wouldn't be out of order.
NOTES:

  1. Chicken:

      Weight is for Drummetts and/or Wingettes, exclusive of Tips. The tips from 2 pounds of joints weigh 4 ounces.

  2. Chili Garlic Sauce:

      Some other Southeast Asian sauce such as Sriracha (sweeter) could also be used. Huy Fong brand will be fine for either.

  3. Coconut Sugar:

      Palm Sugar would also be fine. If you haven't either, use a light brown sugar.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  5. Comments:

      This recipe can also be done on an outdoor grill. The amount of sugar in this recipe is half what most recipes call for - increase if you wish. Asians are sugar junkies, and there's just so much sweet I can stand. This recipe can be reheated in a 300°F / 150°C oven.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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