Recipe: Thai-Style Broiled Chicken Wings with Hot-and-Sour Sauce
Appetizers and SnacksTHAI-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.
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.
MsgID: 1432907
Shared by: Chef Big E Dallas
In reply to: ISO: Houlihans Thai Spicy Wings and dipping ...
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Chef Big E Dallas
In reply to: ISO: Houlihans Thai Spicy Wings and dipping ...
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Houlihans Thai Spicy Wings and dipping sauce |
Tim Alexander Columbus Ohio | |
2 | Recipe: Thai-Style Broiled Chicken Wings with Hot-and-Sour Sauce |
Chef Big E Dallas |
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