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.
My Private Note
Units: US | Metric
- 1Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
- 2In 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.
- 3Drain 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.
- 4Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 minutes more, or until they are golden.
- 5While 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.
- 6Serve the wings with the sauce.
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Nutritional Facts for Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce
Serving Size: 1 (194 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 622.5
- Calories from Fat 357
- Total Fat 39.7 g
- Saturated Fat 10.6 g
- Cholesterol 174.7 mg
- Sodium 765.7 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 0.0 g
- Sugars 7.7 g
- Protein 41.7 g