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Grilled Chicken Wings with Two Thai Sauces

Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
Ingredients:

3 pounds chicken wings (12 to 14)
1/4 cup vegetable oil
3 tablespoons fresh lemon juice

Peanut Sauce
3 shallots
2 garlic cloves
1 cup salted roasted peanuts
2 tablespoons Grapeseed oil
1 teaspoon Thai red curry paste
1 cup coconut milk. plus additional for thinning
1 tablespoon fresh lime juice, or bottled key lime juice
1/2 teaspoon raw cane sugar, or brown sugar

Gai Yang Sauce
2 small fresh hot red chiles such as Thai or Serrano
4 garlic cloves
3/4 cup sugar
1/2 cup water
2/3 cup white wine vinegar
3/4 teaspoon Sea salt



Directions:


Cut off the wing tips and halve the wings at the joint. In a bowl, whisk together the oil, lemon juice, and salt to taste. Add the wings to the mixture and stir to coat thoroughly. Cover the wings and refrigerate for at least one hour.

 

Make the Peanut Sauce:

 

Mince the shallots and the garlic very fine. Process the peanuts in a food processor until they begin to get oily.

 

Use a heavy saucepan to heat the oil over medium. The oil should be hot but not smoking. Use the oil to cook the shallots, garlic, and the curry paste. Stir and cook until fragrant, or about one or two minutes.

Stir in the ground peanuts and the coconut milk. Simmer, uncovered, stirring frequently. The mixture should be slightly thickened. This should require about three minutes.

Stir in the lime juice, brown sugar, and the salt. If necessary, thin the mixture with additional coconut milk.

 

This sauce can be made one day ahead of time.
 

 

Make the Gai Yang Sauce:


Mince the chiles and the garlic very fine. Add to a small saucepan with the remaining ingredients. Cook, stirring from time to time, about 10 minutes.

Cool to room temperature.
 

 

Make the Wings:

 

Drain the wings in a colander and pat dry with paper towels.

 

Grill the wings on an oiled rack about five or six inches over the coals until cooked through.

The wings should be golden brown. This should take eight to ten minutes per side.


Serve the wings with your sauces. They're also delicious with cucumber salad.



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