Thai Chicken Wings
Susan Norlander grew up in Thailand. She is a artist who now farms with her husband and daughters in rural New Hampshire. People who know that Susan is coming to a potluck supper joyfully anticipate an artistic salad or a Thai specialty. Susan says the following recipe can be used with other chicken parts. “but somehow wings are more fun to eat!”
Yield: 5 to 6 servings as an appetizer or 1 course in a Thai meal
- 2 pounds chicken wings
- 2 tablespoons peanut oil
- 1/3 cup dark soy sauce
- 2 tablespoons sherry
- 2 tablespoons honey
- 1 garlic clove, crushed
- 1 teaspoon finely grated fresh ginger root
- Crushed hot red pepper
InstructionsRemove the tips from the chicken wings and save them for making stock. Cut the remainder of each wing into 2 pieces. Heat the oil in a wok and fry the wing joints on high heat until browned, about 3 minutes. If your wok is not large enough to hold the wings in a single layer, brown the wings in batches.
Stir together the remaining ingredients, adding the hot pepper to taste, and add to the wok; stir well. Reduce the heat to low, cover the wok, and simmer until the wings are tender, about 30 minutes. Stir frequently after 15 minutes; the sweet glaze gets thick and might burn. Serve warm.