Title: Thai-Style Broiled Chicken Wings with Hot-And-Sour Sauce
Categories: March 1993
Yield: 1 servings

2 lb Chicken wings; (about 10)
2 Garlic cloves; minced and
-mashed
; to a paste with 1
; teaspoon salt
1 tb Vegetable oil
1 ts Dried hot red pepper flakes
1/3 c Light corn syrup
1/2 c 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.

Serves 4 to 6.

Gourmet March 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.