Ingredients
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2
-
2
-
1
-
1
-
1
-
1/3
-
1/2
-
-
-
-
-
-
-
-
Directions
Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce, 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 , Tried this recipe tonight Good flavor, a nice zing that left your lips burning for just a little while These paired well with homemade hot and sour soup and some rice , 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
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Steps
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1
Done
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Cut Off the Wings Tips, Reserving Them For Another Use Such as Stock If Desired, and Halve the Wings at the Joint. |
|
2
Done
|
in 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. |
|
3
Done
|
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. |
|
4
Done
|
Turn the Wings, Sprinkle Them With Salt and Pepper to Taste, and Broil Them For 5 Minutes More, or Until They Are Golden. |
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5
Done
|
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. |
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6
Done
|
Serve the Wings With the Sauce. |
