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Thai Chicken Wings

Photo Credit
Harikarn Shutterstock.com
The Editors
Yield
5 to 6 servings as an appetizer or 1 course in a Thai meal
Category
Poultry
Course
Appetizers
Main Dish
Preparation Method
Cook
Fry
Sources
The Nine Seasons Cookbook
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We love this recipe from Susan Norlander, who says that the following Thai Chicken Wings recipe can be used with other chicken parts “but somehow wings are more fun to eat!” 

Susan grew up in Thailand and now farms with her husband and daughters in rural New Hampshire. 

Ingredients
2 pounds chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
2 tablespoons sherry
2 tablespoons honey
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger root
Crushed hot red pepper
Instructions

Remove the tips from the chicken wings and save them for making stock. Cut the remainder of each wing into 2 pieces. Heat the oil in a wok and fry the wing joints on high heat until browned, about 3 minutes. If your wok is not large enough to hold the wings in a single layer, brown the wings in batches. Stir together the remaining ingredients, adding the hot pepper to taste, and add to the wok; stir well. Reduce the heat to low, cover the wok, and simmer until the wings are tender, about 30 minutes. Stir frequently after 15 minutes; the sweet glaze gets thick and might burn. Serve warm.

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The Old Farmer's Almanac Editors

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Comments

lisa (not verified)

6 years 9 months ago

what could you use instead of sherry

Mirin is sweet. I would try that. Sherry is sometimes impossible to find if you live way out of town.

Sherry is like a sweet wine. Don’t substitute with something sour like rice vinegar. Could substitute with brandy, port.

I would try rice wine vinegar. I see it's recommended quite often as a substitute in many Asian dishes.