| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Thai | March 1993 | 1 | servings |
INGREDIENTS
| 2 | lb | Chicken wings; (about 10) |
| 2 | Garlic cloves; minced and mashed | |
| ; to a paste with 1 | ||
| ; teaspoon salt | ||
| 1 | tb | Vegetable oil |
| 1 | ts | Dried hot red pepper flakes |
| 1/3 | c | Light corn syrup |
| 1/2 | c | Distilled white vinegar |
INSTRUCTIONS
Cut off the wings tips, 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 the 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 more, 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. Serves 4 to 6. Gourmet March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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