Thai Chicken Wings
Susan Norlander grew up in Thailand. She is an artist who now farms with her husband and daughters in rural New Hampshire. People who know that Susan is coming to a potluck supper joyfully anticipate an artistic salad or a Thai specialty. Susan says the following recipe can be used with other chicken parts, “but […]
Susan Norlander grew up in Thailand. She is an artist who now farms with her husband and daughters in rural New Hampshire. People who know that Susan is coming to a potluck supper joyfully anticipate an artistic salad or a Thai specialty. Susan says the following recipe can be used with other chicken parts, “but somehow, wings are more fun to eat!”
Yield:
5 to 6 servings as an appetizer or 1 course in a Thai mealIngredients
2 pounds chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
2 tablespoons sherry
2 tablespoons honey
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger root
Crushed hot red pepper
Instructions
Remove the tips from the chicken wings and save them for making stock. Cut the remainder of each wing into 2 pieces.
Heat the oil in a wok and fry the wing joints on high heat until browned, about 3 minutes. If your wok is not large enough to hold the wings in a single layer, brown the wings in batches.
Stir together the remaining ingredients, adding the hot pepper to taste, and add to the wok; stir well. Reduce the heat to low, cover the wok, and simmer until the wings are tender, about 30 minutes.
Stir frequently after 15 minutes; the sweet glaze gets thick and might burn. Serve warm.
