Recents in Beach

thai chicken wings in a sweet and spicy BBQ sauce


 For the marinade: , hot
60 g sweet-sour-hot sauce, Thai style No. 3 (see my recipes in the database)
2 tablespoons soy sauce, dark (Kecap Tim Ikan, see my recipes in the database)
1 tablespoon lime juice, fresh
20 g ginger, fresh or frozen
200 g coconut water (Asiashop, drinks)
1 tsp chicken stock (Kraftbouillon)
For the sauce: (BBQ sauce)
3 tbsp. barbecue sauce, smoky (e.g. Jay's kitchen, BBQ-Saus Kansas City)
2 tablespoons sweet-sour-hot sauce, Thai style no. 3 (see my recipes in the database)

2 tbsp. mango syrup à la Ay, dark, Balinese
4 tbsp. marinade (after cooking)
2 tbsp. ginger, slices from the marinade
3 m.-sized garlic clove(s), fresh
Also: , optional
2 quarts frying oil, fresh (preferably refined peanut oil).
For garnish:
½ pepperoni, red, long, mild.
n. B. Sesame seeds, white

Defrost the chicken wings.

In the meantime, cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh out frozen goods and defrost. For the fresh lime juice, wash a lime and cut off a piece lengthwise on the right and left side of the stem. Core the sections and squeeze by hand. Discard the empty sections and the middle part (contains bitters).

Mix all ingredients for the hot marinade in a 2 quart pot. Add the thawed wings to the marinade and bring to a simmer. Simmer, turning occasionally, for 30 minutes with the lid on. Strain the wings, remove any clinging ginger slices, and let dry slightly on paper towels. Reserve 4 tablespoons of the marinade, discarding the rest. Press 2 tablespoons of the ginger slices through a garlic press and use for the BBQ sauce.

Cap the garlic cloves at both ends, peel and press through a garlic press. Wash the chili peppers, remove the stem, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands and cut them crosswise into small cubes.

Place the ingredients for the BBQ sauce in a small saucepan and bring to the boil briefly.

Brush the wings thinly with the BBQ sauce. Place on a rack and grill in the oven or on a grill until golden brown. Transfer to serving bowls, drizzle with the rest of the BBQ sauce and serve warm as a side dish or snack.

Optionally, the wings can be deep fried in batches in 180 °C frying oil for about 20 - 30 seconds until golden brown.
I prefer this method because it is less work and the difference in taste is minimal.

Post a Comment