Thai Bbq Chicken Zingers
Ingredients:
3 pounds Chicken wing drummettes
-----MARINADE-----
1/4 cup Coarsely chopped garlic
1 bn Cilantro -- chop roots & lower s
reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce
-----BASTING LIQUID-----
1/2 cup Coconut milk (canned is ok)
-----DIPPING SAUCE-----
1/2 teaspoon Dried chili flakes -- OR- cayenne
2 Garlic cloves -- - coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion -- thinly sliced
1 tablespoon Coarsely chopped cilantro -- - (leaves)
Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.
DIPPING SAUCE: Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in
a blender and blend until smooth. Float the green onions and cilantro on
top.
Tips:
Plan on around 6 wings per pound, depending on size. Four to six wings per person makes an adequate serving. Remember that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.
For authenticity, you will need to serve your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to reduce the heat of the hot wings.
When frying or browning chicken in a pan, use a nonstick skillet, which requires less added fat, or use a nonstick skillet with a fat free nonstick cooking spray to reduce the amount of fat used.
Questions and Answers
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