Recipe: Thai-Style Broiled Chicken Wings with Hot-and-Sour Sauce

THAI-STYLE BROILED CHICKEN WINGS
WITH HOT-AND-SOUR SAUCE

2 lbs. chicken wings (about 10)
2 garlic cloves, minced and mashed to a paste with 1 tsp. salt
1 Tbsp. vegetable oil
1 tsp. dried hot red pepper flakes
1/3 cup light corn syrup
1/2 cup distilled white vinegar

Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty reseal-able 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.

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. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden.

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.

Serve the wings with the sauce.