| 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
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