Best 2 Thai Style Broiled Chicken Wings With Hot And Sour Sauce Recipes
Indulge in the tantalizing flavors of Thailand with our authentic Thai-Style Broiled Chicken Wings, masterfully crafted with a harmonious blend of sweet, sour, and spicy notes. Accompanied by a delectable Hot and Sour Sauce, these succulent wings promise an explosion of taste in every bite. Treat your palate to the perfect balance of tangy tamarind, zesty lime, and aromatic lemongrass, all harmoniously combined to create an unforgettable culinary experience. This comprehensive guide includes not only the mouthwatering chicken wings recipe but also variations such as Air Fryer Thai Chicken Wings, Instant Pot Thai Chicken Wings, and a finger-licking Thai Peanut Sauce recipe. Prepare to embark on a culinary journey that will transport your senses to the vibrant streets of Bangkok, leaving you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
- Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
- Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
- Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
- In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
- Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.
BROILED CHICKEN WINGS
This recipe comes from a book that claims this was an original recipe from Buffalo, NY. Beats me. I know this is quick, simple and has less clean up effort than frying. A local restaurant prepares them this way also.
Provided by Chef Booshman
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Broiler.
- Line bottom of broiler pan with foil (for easy clean up). Add a small amount of water, about 1/4 cup. (optional).
- Spray top part of broiler pan with Vegetable Spray Oil (Pam).
- Arrange chicken wing segments, top side down, on broiler pan.
- Place rack on top setting directly under heating element in oven (I have an electric oven).
- Broil for 10 or 11 minutes, flip over and broil for another 10 or 11 minutes.
- While wings are broiling make sauce.
- Place butter, vinegar, and hot sauce in a large plastic container with a sealable lid (Tupperware).
- Microwave until butter is melted.
- Place cooked, hot, wings into container with melted butter, etc.
- Shake once or twice. Open lid to let steam escape or it'll just pop off and then you will have a mess on your hands. Repeat until wings are evenly coated.
- Serve with cut up carrot sticks and celery sticks, with Blue Cheese or Ranch Dressing for dipping.
- Best served with lots of beer, but then, what isn't?
Tips:
- To achieve crispy chicken wings, pat them dry before marinating and ensure they are evenly coated in the marinade.
- For a more flavorful marinade, use a combination of soy sauce, oyster sauce, fish sauce, garlic, and ginger.
- Broil the chicken wings on a wire rack placed over a baking sheet to allow air circulation and even cooking.
- Keep a close eye on the chicken wings while broiling to prevent burning.
- For the hot and sour sauce, use a balance of sweet, sour, and spicy ingredients.
- Adjust the amount of chili peppers or Sriracha sauce according to your desired level of spiciness.
- Serve the chicken wings hot with the hot and sour sauce for a delicious appetizer or main course.
Conclusion:
Thai-style broiled chicken wings with hot and sour sauce is an easy-to-make dish that combines the flavors of Thailand with a crispy, broiled texture. The marinade infuses the chicken wings with a savory and umami flavor, while the hot and sour sauce provides a perfect balance of sweet, sour, and spicy notes. This dish is perfect for a party appetizer or a quick and easy meal. With its crispy exterior and flavorful marinade, the chicken wings are sure to be a hit with everyone who tries them. The hot and sour sauce adds an extra layer of complexity and flavor, making this dish a truly unique and unforgettable culinary experience.
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