Ingredients
-
2
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Thai Chicken Wings, This was a dish I once tasted at a local restaurant which has since closed The dish is simple, tasty and best cooked under a broiler; the barbeque is just too much hassle and changes the taste a little There are never, ever any leftovers with this dish I take it to most functions and parties we’re invited to, and no matter how much I make, there’s only ever an empty platter at the end The ingredients are measured PER POUND of split chicken wings One last note: these really stink when under the broiler (the fish sauce) but promise you, you’ll not regret the final product , This was a dish I once tasted at a local restaurant which has since closed The dish is simple, tasty and best cooked under a broiler; the barbeque is just too much hassle and changes the taste a little There are never, ever any leftovers with this dish I take it to most functions and parties we’re invited to, and no matter how much I make, there’s only ever an empty platter at the end The ingredients are measured PER POUND of split chicken wings One last note: these really stink when under the broiler (the fish sauce) but promise you, you’ll not regret the final product
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Steps
|
1
Done
|
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). |
|
2
Done
|
Marinate For 2 Hours, Turning Every 15 Minutes or So. |
|
3
Done
|
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). |
|
4
Done
|
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. |
|
5
Done
|
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. |
