This is my interpretation of a dish I had at a Thai restaurant in San Francisco. Those were deep fried and I've adapted it to try to make it slightly lower fat.
2-3 pounds of chicken wings cut into sections (about 20 pieces without tips)
3-4 garlic cloves finely minced
1 tbl of finely minced ginger (about a walnut sized piece)
1 tbl vegetable oil
3/4 cup of Thai sweet chili sauce
fine chopped cilantro and green onion for garnish
Preheat the oven to 400. Line a sheet pan with foil and spread the wings on the pan leaving space between them.
Bake the wings for about 40 minutes turning once or twice. Drain off any liquid or fat that forms as they cook. (Some wings have a lot of liquid and you don't want the wings to steam) Cook the wings until they are golden brown and the skin is crispy.
Heat a wok over high heat when hot add the oil and garlic and ginger. Allow to sizzle for a few seconds then add the wings. Toss for a few minutes to coat.
Add the chili sauce. I don't really measure to be honest just add enough to coat all the wings. Toss to coat and allow to cook in the hot wok for 5 minutes or so to slightly caramelize the sauce.
Place on a serving plate and garnish with cilantro and green onions.
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