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Chicken wings (1)
-- Sauce
Garlic
Cilantro Stems
Fish Sauce (2)
Chili Sauce (3)
Pepper blk
-- Serve with
Lime Wedges
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Prep - (30 min + marinating time)
- Prepare CHICKEN WINGS. Separate Drummetts, Wingetts, and 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.
- Crush GARLIC and chop very fine. Chop CILANTRO STEMS
(no Leaves) very fine and mix with Garlic. I then pound them in a big
stone mortar to make a paste.
- Place Chicken in a large mixing bowl. Add Garlic mix and
massage it into the Chicken.
- Add Fish Sauce, Chili Sauce, and Pepper. Massage
in well.
- Marinate for 2 hours minimum, or up to overnight, tumbling now and
then for even marinating.
Run - (1 hr)
- Preheat Oven to 400°F / 200°C.
- Line a Baking Sheet with Aluminum Foil and place a Wire Rack over it.
Arrange Chicken Wings on the rack, best side down, reserving a
half cup of the Marinade. Our example
Baking Sheet & Wire Rack is large enough for a double
recipe (4 pounds).
- Roast in the oven for about 50 minutes. Turn Wings best side up about
half way through.
- Baste wings with some of the left-over marinade and let roast another
10 minutes.
- Arrange wings on a plate (or plates) with Lime Wedges.
- Serve hot, with more Chili Sauce on the side. Also, lots of paper
napkins, and finger bowls wouldn't be out of order.
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