Thai Pantry Wings

 

This isn’t an "authentic" Thai recipe; rather, it's one I've winged (sorry, couldn’t resist) with some of the Thai and Southeast Asian ingredients I tend to accumulate in my pantry and fridge. It’s very loosely based on the chicken drumsticks in Nigella Lawson’s Simply Nigella, but I've tampered with it, using wings, adding ingredients and so on. A pile of these are great at a cocktail party, but I also serve them for dinner, alongside Asian noodles and/or stir fried greens.

What you will need

4 tablespoons light soy sauce (low sodium)

4 tablespoons fish sauce

4 tablespoons vegetable or peanut oil

1 teaspoon toasted sesame oil

2 tablespoons finely minced ginger

2 tablespoons finely minced lemongrass

2 garlic cloves, finely minced

1 tablespoon Sriracha sauce

1 tablespoon brown sugar

1/2 cup sake or Shaoxing wine

3 tablespoons honey

2.5-3 pounds chicken wingettes (wings separated at the joint into two sections)

1 scallion, thinly sliced (optional)

2 tablespoons cilantro, roughly chopped (optional)

1 lime, cut in wedges

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