Thai-style broiled chicken wings with hot-and-sour sauce

1 servings

Ingredients

Quantity Ingredient
2 pounds Chicken wings; (about 10)
2 Garlic cloves; minced and mashed
; to a paste with 1
; teaspoon salt
1 tablespoon Vegetable oil
1 teaspoon Dried hot red pepper flakes
⅓ cup Light corn syrup
½ cup Distilled white vinegar

Directions

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 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.

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.

Serves 4 to 6.

Gourmet March 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes