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:

3 shallots

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

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1. 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.

2. 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.

3. 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.

4. 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