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Thai-Style Broiled Chicken Wings |
Food |
 Ingredients
2 pounds chicken wings (about 10)
2 garlic cloves, minced & mashed to a paste with 1 tsp salt
1 tablespoon vegetable oil
1 teaspoon dried hot red pepper flakes
1/3 cup light corn syrup
1/2 cup distilled white vinegar.
Method:
Cut off the tip of the wings, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan; sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar. Bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.
More this week: Cheesy Vegetable Sandwiches
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