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Thai-Style Chicken Wings
SUBMITTED BY:
CHRISTYJ
PHOTO BY:
KaponE
"Eat these spicy wings hot or cold. They also make a great appetizer!"
RECIPE RATING:
Read Reviews
(14)
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SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 pounds chicken wings
1 cup chicken broth
1 cup white sugar
1/4 cup fish sauce
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 teaspoons paprika
1 tablespoon vegetable oil
1/3 cup minced garlic
3 tablespoons minced jalapeno peppers
1/4 cup sliced red bell peppers
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika. Set aside.
In a hot wok or skillet add the oil, garlic and chiles. Stir fry over high heat until the garlic turns slightly golden, about 4 minutes. Add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes. Keep warm.
Place the chicken wings in a 10x15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp). Turn occasionally. Drain off the fat. With a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well. Garnish with red bell pepper strips if desired.
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REVIEWS
Reviewed on Jun. 28, 2003 by TERILECHNER
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TERILECHNER
Jun. 28, 2003
This was a fantastic success at my office pot luck. I had to make 10 copies of the recipie for my co-workers! So easy to prepare!
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4 users found this review helpful
This was a fantastic success at my office pot luck. I had to make 10 copies of the recipie...
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Reviewed on Feb. 10, 2005 by RICK808
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RICK808
Feb. 10, 2005
This garlic sauce is excellent! Very authentic. I experienced 5-star results by frying, Chiang Mai style, instead of baking. A batch of about 7 drumstucks were marinated in a mixture of 1 tbsp fish sauce, 1 tsp salt, 1 tsp white pepper, and 8 cloves of garlic for 30 minutes. The chicken was then fried in vegetable oil in a wok maintained as close as possible to 350 degrees for about 10 minutes. I also substituted 4 thai chili peppers instead of jalapenos. The garlic sauce is the pefect complement. My wife's family is from Phuket and shes tells me that the sauce reminds her of the taste she used to encounter at the street vendors waiting outside her school when she was a kid. Awesome recipe!
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3 users found this review helpful
This garlic sauce is excellent! Very authentic. I experienced 5-star results by frying, Chiang...
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Reviewed on Jan. 15, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Jan. 15, 2006
I had bought a bag of frozen wings by mistake so decided to use them in a recipe that didn't need to be fried and this fit the bill (or so I thought). On the advice of other reviewers, I cut the fish sauce to 1/4, and also cut down on the sugar...using half brown and half white. I had to read the amount of garlic twice(and I am a garlic lover) 1/3 CUP of crushed garlic seemed like a bit much but I proceeded. That pretty much equals a whole bulb of garlic once you get it crushed. I was hesitant to sautee that much garlic in oil for fear of getting too brown and tasting bitter. I lightly sauteed it in some wok oil to add a bit of sesame flavor to the dish. I used 2 whole jalepenos with the seeds in, as I like heat. When I tasted the sauce, it was very overpowering with garlic and not pleasant tasting garlic at that. I added about a tsp. of sesame oil for flavor and even though that helped, it still was too sweet, I could taste the fish sauce, and that overpowering garlic flavor was too much. I put the sauce on the wings about the last 10 min. of baking to try to mellow the flavor along with some sesame seeds on top to toast. It was a little better after being in the oven, but there was no way I could have stood that sauce to just pour over at the end.
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2 users found this review helpful
I had bought a bag of frozen wings by mistake so decided to use them in a recipe that didn't...
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Reviewed on Jul. 28, 2005 by JOARC
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JOARC
Jul. 28, 2005
They were good. I think next time I will go more spicy and less fish sauce.
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2 users found this review helpful
They were good. I think next time I will go more spicy and less fish sauce.
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Reviewed on Jan. 2, 2008 by
KaponE
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KaponE
Jan. 2, 2008
I followed the recipe pretty much exactly, with the exception of substituting Thai birdseye chiles (prik ki nu) for the jalepenos and increasing proportions of ingredients because I used a 4-lb bag of thawed drumettes. I used the sauce as a marinade overnight, and then shook the marinade off of the wings. I then placed them on a jelly roll pan sprayed with non-stick spray and baked them at 450F until they had a nice color. I had reserved the marinade; I boiled it down to a semi-thick glace, and spooned it over the wings. I then garnished with extra chiles and served with the 'Satay Sauce' (adding garlic and ginger) found on this site. SUPER good, but get your mileage out of the sauce by marinading first.
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1 user found this review helpful
I followed the recipe pretty much exactly, with the exception of substituting Thai birdseye...
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Reviewed on May 26, 2005 by TH3R
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TH3R
May 26, 2005
This turned out very good. The garlic sauce taste very similar to sweet & sour sauce. I would make it again.
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1 user found this review helpful
This turned out very good. The garlic sauce taste very similar to sweet & sour sauce. I would...
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Reviewed on Apr. 16, 2005 by
ERIN
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ERIN
Apr. 16, 2005
These were very easy to make and I LOVE that it didn't require the mess of frying the wings. I made them for a party and what a hit! The combination of flavors is great and it looks so nice on a platter. There wasn't a single wing left, and several people asked me for the recipe. As one who isn't even much a fan of wings, I'll definitely be making this recipe again!
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1 user found this review helpful
These were very easy to make and I LOVE that it didn't require the mess of frying the wings. ...
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Reviewed on Sep. 25, 2003 by
MOMISA2
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MOMISA2
Sep. 25, 2003
These were very good.
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1 user found this review helpful
These were very good.
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Reviewed on Feb. 17, 2008 by
Ranger Rick
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Ranger Rick
Feb. 17, 2008
This is a really good recipe that will allow an experienced cook to make subtle changes in the base flavor ingredients, as desired. Some ginger is a good idea. I made this exactly as described the first time, and there's plenty of sauce to handle 5 lbs. of wings, no problem.
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0 users found this review helpful
This is a really good recipe that will allow an experienced cook to make subtle changes in the...
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Reviewed on Feb. 4, 2008 by
CIRCLIN50
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CIRCLIN50
Feb. 4, 2008
Just needs a little more spice. very good tho
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