This dish will never fail to impress and satisfy.
Serve at a party as an appetizer or at home as a meal with special fried rice
and watch them disappear!
Dee’s Thai Chicken Wings
This dish will become a favorite of friends and family. From start to finish, this dish takes about 2 hours to prepare. You can do it in advance, re-heat the wings in the oven and add the sauce just before serving.
What you’ll need:
3 pounds chicken wing drummets
For the sauce:
1 cup chicken broth
1 cup sugar
1 Tablespoon cornstarch
2 teaspoons paprika (sweet or hot, your choice)
¼ cup fish sauce (nam pla or nuoc mam)
2 Tablespoons soy sauce
2 Tablespoons cider vinegar
1 to 2 Tablespoon canola oil
1/3 cup minced garlic
3 Tablespoons fresh minced jalapeno peppers
1/2 cup slivered fresh basil leaves
Roasted red pepper slices
Transparent basil leaves:
6 to8 fresh whole basil leaves, patted dry
¼ cup canola oil
- Rinse wings and pat dry. Place wings in 1 layer on a cookie sheet that you have lined with aluminum foil or parchment. Spray with non-stick cooking spray.
- Bake, uncovered in a 400 degree oven until golden and crisp, about 1 hour, turn half-way through cooking process. Drain off fat.
- While the wings are baking, begin the sweet and spicy garlic sauce. In a bowl, mix the dry ingredients together: sugar, cornstarch and paprika.
- In another bowl, mix the wet ingredients together: chicken broth, fish sauce, soy sauce and cider vinegar.
- Pour the wet ingredients into the dry and mix well. Set aside.
- Mince by hand or process in a mini processor, the garlic and jalapeno, seeds and all. Do this separately because you want to cook the garlic first and then add the jalapeno
- Set a 4 to 5 quart pan or wok over high heat and add oil. When the oil is hot, add the garlic and stir fry until the garlic begins to turn golden; now add the jalapeno and stir fry together until fragrant, about 2 to 3 minutes more.
- Add broth and sugar mixture; stir often until sauce boils. Low boil, stirring until reduced to about 1 1/4 cups, 10 to 15 minutes. (Use, or cover and chill up to 1 day. Reheat to use.)
- With a slotted spoon, transfer wings to warm garlic sauce, mix well.
- To serve, pour wings onto a platter, scatter with basil, red pepper and transparent basil leaves.
Transparent basil leaf
This is a little tricky, but will add to the presentation and flavor!
To make transparent basil leaves:
- Rinse 1 cup fresh basil leaves. Spread out on towels and dry THOROUGHLY to minimize spattering. Keep a lid near-by.
- In a deep 3 to 4 quart pan, heat 1 inch salad oil to 370 degrees.
- Fry a few leaves a time (these will pop and spatter, so use the lid until this subsides) until they turn bright green and somewhat transparent, 15 to 20 seconds.
- Take care not to scorch them. Transfer leaves from oil with a slotted spoon and drain on paper towels. Leaves are more transparent when cool. Use as a garnish on your wings, or if making ahead, store airtight in a towel-lined container up to 3 days.