Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce

“This is an excellent wing dish! Marinating overnite really is the key here so plan ahead. This is adapted from Gourmet magazine, March, 1993. (OMG, am I that old? LOL) Prep time does not include marinade time.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
  2. 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.
  3. 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.
  4. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 minutes more, or until they are golden.
  5. 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.
  6. Serve the wings with the sauce.

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