THAI CHILI CHICKEN WINGS This is a recipe that I have adapted from the Chinese/Thai and Buffalo Style Chicken Wings and It turns out amazingly finger licking good, even without smothering this delicacy in a hot sauce and serving them without a blue cheese dip, celery or carrot sticks. This has to be one of the best finger foods at any Party. Please make sure to have loads of these babies at your party cause you are bound to run out of them fast. Here in North America around this time of the year, many sports fans are counting down to “Super Bowl”. Super Bowl is all about chicken wings and chilled beverages, as the football fans watch the game while nibbling and enjoying mouthwatering chicken wings. Traditionally all have been enjoying the regular Buffalo wings, you might want to try out something different this year, and I have just the perfect recipe for you – “Thai Chili Chicken Wings”. These flavorful spicy wings are somewhat similar to the regular traditional wings but with a lot more exotic spices and a distinct Asian flair. The heat comes from Sriracha Thai hot sauce and Chinese hot chili oil paste and subtle aromas of lemongrass and Thai curry paste. Ingredients: 24 Whole Chicken Wings with any access skin trimmed off and discarded. Cut and discard the wing tip. Separate the wing from the little drumstick and you should have 48 pieces. Marinade: 4 tbs. soy sauce 4 tbs. Sriracha Chili sauce 2 tbs. Hot Chili oil paste 1 tbs. Thai Red curry paste 2 tbs. fine garlic paste 1 tbs. Ginger paste 1 tbs. lemon grass powder 1 cup of buttermilk 1/2 cup of all-purpose flour 2 tbs. cornstarch Salt to taste Freshly coarse ground black pepper Vegetable oil for deep-frying Garnish: One small onion halved and sliced thin 1 green bell pepper washed, cleaned and cut up in small chunks Fresh chopped coriander Method: In a mixing bowl mix all the marinade ingredients to a nice smooth batter and then add the chicken wings and mix well. Let the chicken wings marinate for a few hours. In a wok heat the oil to 350 F. Once the oil is hot, pick the chicken wings one at a time shaking off any access batter and gently drop it into the wok. Do not overcrowd the wok and fry the wings until golden brown and crisp. Remove the wings from the hot oil, drain and place them on a paper towel. Just before serving add a little oil to clean wok and heat next add the onions and the peppers and two tablespoons of the left over marinade and toss the mixture well. Immediately add the fried wings and toss them well. Finally garnish with fresh coriander and serve them piping hot with or without your favourite sauce.
Posted on: Wed, 12 Nov 2014 02:55:15 +0000
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