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CHICKEN WINGS BANGKOK - WINGS IN THE THAI STYLE
Combine the tastes of sweet, salty, sour and spicy and you get an idea of what kind of a taste treat you are in for.
You can make these as hot and spicy as you want, but don't overpower the other flavors of these wings.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 24
• 24 chicken wings and drumlets**SEE COOK'S NOTES** - Note: double the recipe for larger groups
CHICKEN WING MARINADE:
• ˝ cup liquid honey
• 3 Tbsp. soy sauce or wheat-free tamari
• 2 tsp. dark soy sauce
• 3 Tbsp. fish sauce
• juice of 1 lime
• 1 Tbsp. chili powder (regular North American type)
• 1-3 fresh red chilies, minced, or ˝ to 1 tsp. dried crushed chili or cayenne pepper, to
• 4 cloves garlic, minced
• ˝ Tbsp. ground coriander
1. Make the marinade by combining all marinade ingredients together in a large mixing bowl
(one that can accommodate all the wings).
2. Mix the wings in with the marinade, stirring well to coat.
3. Allow wings to marinate at least 30 minutes while you warm up the oven or grill (wings can
be also be left to marinate up to 24 hours).
4. If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill
with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that
wings will be near the heating element of your oven. Watch the wings carefully as they cook,
turning every 5 minutes or so to make sure they don't burn. As with barbecued wings, baste
the wings once or twice on each side with remaining marinade from the bottom of the mixing
5. If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on
each side (with remaining marinade from the bottom of the bowl), or until wings appear
glossy and sticky.
6. Cook until well done, 15 to 30 minutes depending on the heat of your grill. Wings are done
when juices run clear. Serve alone as a finger food, or with rice or a salad.
Save the wing tips for stock, they do not add to this dish and are not that great to eat either.
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