Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an excellent wing dish! Marinating overnite really is the key here so plan ahead. This is adapted from Gourmet magazine, March, 1993. (OMG, am I that old? LOL) Prep time does not include marinade time. Ingredients:
2 lbs chicken wings |
2 garlic cloves, minced and mashed to a paste with |
1 teaspoon salt |
1 tablespoon vegetable oil |
1 teaspoon hot red pepper flakes |
1/3 cup light corn syrup |
1/2 cup distilled white vinegar or 1/2 cup apple cider vinegar |
Directions:
1. Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
2. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight.
3. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown.
4. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 minutes more, or until they are golden.
5. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl.
6. Serve the wings with the sauce.
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