BANGKOK WINGS (for four)
For the wings:
3 pounds chicken wings (12 to 14)
¼ cup vegetable oil
3 tablespoons fresh lemon juice
For the peanut sauce:
2 garlic cloves
1 cup salted roasted peanuts
2 tablespoons vegetable oil
1 teaspoon Thai red curry paste
1 cup light coconut milk plus additional for thinning
1 tablespoon fresh lime juice
½ teaspoon brown sugar
For the gai yang sauce:
2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano, (or 1 teaspoon red pepper flakes)
4 garlic cloves, minced (about 1-1/2 teaspoons)
¼ cup white wine vinegar
¼ cup freshly squeezed lime juice (from 2 or 3 limes)
2 tablespoons nam pla or other Asian fish sauce
½ cup sugar
Spicy Thai cucumber relish to accompany
- Cut off wing tips and halve wings at joint. In a bowl whisk together oil, lemon juice and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
- Make peanut sauce: Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
- Make the gai yang sauce: Wearing protective gloves, mince fresh chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
- Preheat the oven to 425*. Line a baking sheet with aluminum foil and top with a wire rack. Remove the wings from the marinade, place them in a single layer on the tray and bake them for 20 minutes. Flip them over and bake another 20 to 25 minutes. Run them under a preheated broiler for 3 minutes. Serve with sauces and cucumber relish.
from Gourmet Magazine, July, 1999