Thai Chicken Wings
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 garlic cloves, chopped fine
- 1 tablespoon lemongrass, chopped fine
- 1⁄4 cup of decent fish sauce (3 Crabs brand is best)
- 1⁄4 teaspoon white pepper
- 1 lb chicken wings
directions
- Combine all ingredients in a bowl large enough that the wings on top of the pile have a chance to 'air dry'. (The repeated drying and soaking really helps the flavours bind).
- Marinate for 2 hours, turning every 15 minutes or so.
- Spread wings in a single layer on a broiler pan, tightly packed but not overlapping. I always start them outside-skin side up (as opposed to underside-skin).
- Broil an inch or two below element for 16 - 18 minutes, then turn and broil for an additional 5 - 7 minutes. They should be dark but not burnt.
- If you use the pan a second time, clean-up is greatly shortened if you empty and rinse the lower (drip) pan after the first batch is done.
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RECIPE SUBMITTED BY
rebelgroove
248
<p>I'm a stay-at-home-dad who writes screenplays in his spare time; although often optioned, never produced. Never say never, though.</p>
<p>I'm a fan of great food, though 'art' food found in expensive restaurants seems to me to be a bit ridiculous. First of all, the portions are always far too small (I mean, come on, I'm there because I'm hungry); then, of course, there's the fact that half of each carrot chopped is trashed for being outside the proscribed shape or size - there's far too much wastage in that kind of food, so I'm not even comfortable eating it.</p>
<p>Food should be balanced; healthy, but tasty. I read several versions of each recipe I cook, then build my own.</p>