SPICY THAI CHICKEN WINGS

SPICY THAI CHICKEN WINGS image

Number Of Ingredients 13

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12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) - Note: double the recipe for larger groups
CHICKEN WING MARINADE:
1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
3 Tbsp. soy sauce or wheat-free tamari
2 tsp. dark soy sauce
3 Tbsp. fish sauce
juice of 1 lime
1 Tbsp. chili powder
1 thumb-size piece galangal or ginger, grated
grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. ground coriander

Steps:

1) Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings). 2) Mix the wings in with the marinade, stirring well to coat the meat. Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. 3) Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight. 4) If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). 5) Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. 6) As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl. 7) If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky. 8) Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear. 9) Serve wings hot from the grill or oven, alone or with white or brown rice. Enjoy!