WINGS, THAI STYLE..LACQUERED AND CRISP..



    This time of the year, regardless of your Religious denomination is collectively called the HOLIDAY SEASON.  One of the most popular holiday rituals is that of getting together with people, lots of them at
home or at work, in stores, at concerts, the list goes on.  Hosts are always looking for new and different
party foods to add to their traditional menus.  How about this...a spicy Thai-inspired wing..lacquered (
don't u love that word?  really..don't you?)with honey and hot sauce, marinated in a Thai sauce which
really flavors them from within.  Wings are the perfect party food, you can hold them in one hand and nibble
on them while enjoying your cocktail (or mocktail) and having a conversation with an interesting person.
Ok, sometimes not so interesting, but chances are you can make it through an uncomfortable conver-
sation with that person if you are eating a really tasty wing! 
   A side bar here for a moment, it's the 2 year anniversary of my blog, and of you being a loyal and
valued reader.  I never beg for comment on the blog, then it becomes as real as Kris Kardashian's
wedding, but since it's a special occasion, let me know your thought or just get to know who all of you
are that are reading this.  I'd love to meet you.  OK, back to cooking.  It's THAI-me to cook  (get it?  no?
really??)  For wings for 10, buy at least  20 wings..this gives you plenty of pieces for everyone to have at
least 4.  If possible, find the wings that are labeled natural, best being those awesome air chilled
wings that Whole Foods sells.  The lighter or whiter the skin I find make the best wings.  I'm not a fan
of the Purdue wing, the skin it too thick for getting that thin and crisp skin. 
Rinse the chicken wings (separated from each other into the drummie and the other part) and pat dry
with paper towels, which you immediately dispose of and wash the life out of your hands.  No cross-
contamination in my kitchen , please!    Mix 1/8 cup honey, 3 tbs. of Sriracha or a Thai-Style Chile
Sauce, 1 tsp. granulated garlic,3 tbs. veg.oil., 1 tsp. lime juice, 2 tsp. Thai Fish Sauce, 1 tsp. Rice Wine Vinegar, 1/8
cup good soy sauce. 1/2 tsp. black pepper.Whisk together.  Marinade the chicken wings in this for at least 2 hours. 

Heat your oven to 375 degrees.  After 2 hours lay the wings on a baking sheet.  Bake the
wings for 1 hr 15 min.  As is the case so often, ovens are different, check to make
sure your wings are not burning, keep an eye on the time, you may need more, you may need
less.  The wings when done should look like this:
The soy sauce and honey will color those wings with a beautiful almost Mahogany color..hey...there's
the name of the dish...thank you for helping me name it..THAI MAHOGANY WINGS...I'll have to see if
the Mahogany tree grows in Thailand just to make it more authentic.  In a clean bowl, add 4 tbs. of
honey, 2 tbs. of Sriracha and whisk till well blended.  Now let's lacquer these wings.  After they have
cooled down to the point where you can touch them coat them with this sauce and arrange them on
a platter.  Squeeze a little fresh lime into the sauce too before you whisk it together. 
Increase this recipe as needed for larger parties.  A cool dipping sauce would be a peanut chile lime
soy garlic dipping sauce...or no sauce.  I've done both, i prefer them on their own. 
Just putting the other sauce out there, for some reason people think a platter is naked without a dipping
sauce.  Up to you.
So now we enter our 3d year together...I hope to keep you entertained and engaged with my stories and
recipes.  Thank you all from the bottom of my heart...now i'll lick my honey sriracha lacquered fingers...
Posted by peter battaglia at 11/17/2011 12:22 AM
Categories: WINGS, THAI
Tags: WINGS CHICKEN THAI Appetizer
 

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