Grilled Chicken Wings with Two Thai Sauces |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Though it's not essential to make both sauces for these wings, we think the contrast between the rich peanut sauce and the light-yet-spicy gai yang a classic Thai sauce for poultry is a flavor combination that shouldn't be missed. Ingredients:
3 pounds chicken wings (12 to 14) |
1/4 cup vegetable oil |
3 tablespoons fresh lemon juice |
3 shallots |
2 garlic cloves |
1 cup salted roasted peanuts |
2 tablespoons vegetable oil |
1 teaspoon thai red curry paste |
1 cup light coconut milk plus additional for thinning |
1 tablespoon fresh lime juice |
1/2 teaspoon brown sugar |
2 small fresh hot red chiles (about 2 inches long) such as thai or serrano |
4 garlic cloves |
3/4 cup sugar |
1/2 cup water |
2/3 cup white-wine vinegar |
3/4 teaspoon salt |
accompaniment:cucumber salad |
Directions:
1. Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
2. Make peanut sauce: Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
3. Make gai yang sauce: Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
4. Prepare grill.
5. Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
6. Serve wings with sauces and cucumber salad.
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