Thai Chicken Wings (x0.5 scale)
Recipe by user david
Spicy, tangy baked Thai-style chicken wings marinated with garlic, oyster sauce, and chili-garlic sauce until glossy and crisp-edged.
Serves 2
These high-voltage Thai chicken wings are marinated in a punchy mix of garlic, ginger, pepper, soy sauce, oyster sauce, citrus, and chili for bold flavor all the way through. They’re ideal as a party appetizer or game-day snack, especially when served hot from the oven while the edges are crisp. For best results, marinate at least 2 hours (overnight is even better), and baste during baking to build a shiny, lacquered finish. Serve with fresh coriander on top and offer dipping sauces and cucumber salad on the side to balance the heat.
- 1⁄2 cup (100 g) sugar
- 1⁄2 cup (120 g) rice vinegar or vinegar
Heat the vinegar and sugar in a saucepan on high heat for 3-4 minutes, until the sugar dissolves.
- 1 Tbsp (16 g) soy sauce
- 1⁄8 tsp (1 g) salt
Add soya sauce and salt and stir.
Continue cooking at moderately high heat for 10 minutes, until the sauce thickens somewhat. Remove from the fire.
- 1 Tbsp chili-garlic sauce
- 1 1⁄2 tsp garlic, chopped
Add chili-garlic sauce and the garlic. Stir to blend and let cool. Serve.
- 1 1⁄2 tsp garlic, chopped
- 1 Tbsp, 1 1⁄2 tsp (25 g) fish sauce
- 1 1⁄2 tsp (6 g) sugar
- 1 1⁄2 tsp fresh hot chilies, finely chopped, about 6-7 chilies
- 1 Tbsp, 1 1⁄2 tsp lemon juice or lime juice, juiced
Mix all the ingredients together, stir to dissolve the sugar, let rest for a while, and call the fire department.
- 5 english cucumbers, preferably English
Wash and dry cucumber. (Peel the cucumber if not using English.) Cut in half lengthwise and then into quarters. Slice the quarters into 1/4-inch/5-mm pieces. Arrange on a plate.
- 0.167 red bell peppers
- 0.25 red onion
Thinly slice juliennes of red pepper and red onion. Scatter on the cucumber decoratively.
- 1 1⁄2 tsp (6 g) sugar
- 1⁄4 tsp (2 g) salt
- fresh coriander leaves
- 1 Tbsp (15 g) rice vinegar or vinegar
In a small bowl whisk sugar, vinegar and salt, until well mixed. Distribute this dressing evenly over the vegetables and top generously with fresh coriander leaves.
Marinade:
- 4 4 chicken wings
- 1⁄2 tsp 1⁄2 tsp (1 g) black pepper
- 1⁄2 tsp 1⁄2 tsp (1 g) ground ginger
- 1 1⁄2 tsp 1 1⁄2 tsp garlic, chopped
- 1⁄2 tsp 1⁄2 tsp (2 g) sugar
- 1 1⁄2 tsp 1 1⁄2 tsp (8 g) soy sauce
- 1 Tbsp 1 Tbsp (18 g) oyster sauce
- 1 Tbsp 1 Tbsp (13 g) vegetable oil
- 1 Tbsp 1 Tbsp (15 g) lemon juice
- 1 1⁄2 tsp to 1 Tbsp 1 1⁄2 tsp to 1 Tbsp chili-garlic sauce or cayenne
Cut off the thin arm of the wing and save for stock-making. Separate the remaining wing into its two parts by cutting at the joint. Repeat with all wings, to end up with 16 pieces. Place wing pieces in a work bowl and add all the marinade ingredients. Toss and stir to blend well. Let rest in the refrigerator for at least 2 hours and up to 24.
When ready to bake the wings, preheat oven to 400°F/200°C. Roll the wings in the marinade and then transfer to a baking sheet. Bake for 25-30 minutes, turning them after 15 minutes and basting with the leftover marinade. Take them out when they are shiny and golden brown with some crisp edges.
- fresh coriander leaves, for serving
- Thai Sweet and Sour Sauce, for serving
- YOUNG THAILAND Hot Sauce, for serving
- cucumber salad, for serving
Serve immediately, topped with some fresh coriander leaves, and accompanied by Thai Sweet and Sour Sauce (page 42) and YOUNG THAILAND Hot Sauce (page 41), as well as the Cucumber Salad (page 30).
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