Thai-style Broiled Chicken Wings with Hot-and-Sour Sauce
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Serves 4 to 6.
- 2 pounds chicken wings (about 10)
- 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon dried hot red pepper flakes
- ⅓ cup light corn syrup
- ½ cup distilled white vinegar
- Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
- In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 Hours or overnight.
- Drain the wings and pat them dry.
- Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown.
- Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden.
- While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar
- Bring the liquid to a boil, stirring, and transfer it to a bowl.
- Serve the wings with the sauce.