THAI STYLE CHICKEN WINGS

Perspiration. Flu. Itchy Eyes. Cold cough. Muscle aches. These symptoms combined with the fury heat in Singapore is an assemblage of a disaster. No matter how bulletproof the plan is to prevent this unknown virus recently, my body machine still broke down last Saturday. Mission failed.

Every time illness comes knocking on my door, greed and wrath are activated stronger than normal days. 

Use poison to fight poison...

Use poison to fight poison...

In Mandarin they call it 以毒攻毒. 

I was desperate for the spicy sensation, and that's how these Thai Style Chicken Wings came about. Half of the time, I couldn't taste, but I could smell to mix this potent concoction. 

Putting this post together post quickly, mid joint wings were selected for the thin meat and stretched skin surface at their natural form. I drew my inspiration from the recipe of authentic Gai yang (ไก่ย่าง), the Thai word for grilled chicken and gave it a twist by squirting limes and crashing lime leaves for the zesty after taste. 

Oven-bake them, grill them or pan-fry them until the brown edges of the wings hardened, the sauce bubbled and turn sticky, you are good to go! For myself, I chose to pan-fry them to cut down the cooking duration and also because I don't own any oven and griller (at the moment).  To cook for a large group, these bag of frozen mid joint wings adds value to a lower price you pay such that their taste are comparable to the fresh ones when I experimented this recipe on both types of wings. 

They are absolutely the friendliest, finger licking good choice for any family potluck or gathering. No one is mindful of those hungry-looking beasty eyes, barbaric dining and that mess of bones scattered everywhere. But of course, we always have those with manicured fingers or lazy ones who go for the fork option and struggle to eat the wings in their daintiest way. Well, there are no strict rules in this eat world. Seriously, let your guest choose either way that make your day.

Oh yes, this poison is a true indulgence especially when a group of individuals is under the weather and wanting to taste something really badly to release those cold beads of sweat! This applies to those who were literally under the hot weather and suffered from a sun burn too.

Who says porridge is the only comfort food for sick people? 

 This is a reference of the mid joint wings available in Singapore grocers. 

This is a reference of the mid joint wings available in Singapore grocers. 

 This is a reference of the mid joint wings available in Hong Kong grocers. 

This is a reference of the mid joint wings available in Hong Kong grocers. 

Time: 1 hour

Ingredients (serves 4-6)

  • 1kg mid joint wings (about 25 wings)

Marinate for the chicken

  • 2 lemon grass
  • 8 cloves garlic
  • Juice of 1 seedless large lime
  • 2 red padi (small red chilli)
  • 2 tbsp sesame oil
  • 2 tbsp Chinese shaoxing wine
  • 3 tbsp fish sauce
  • 1½ tbsp brown sugar 
  • 1 tsp sweet dark soya sauce (optional)
  • 1 tsp white peppercorns (optional)
  • 6-8 lime leaves (optional)

To serve (optional)

  • 1 tbsp toasted white sesame seeds
  • Chilli padi, chopped
  • Coriander leaves, chopped

Salad (optional)

  • 250g Indonesian green beans, whole
  • 4 small cucumbers, lengthwise
  • 1 cup baby spinach
  • 1 fresh apricot, sliced

Salad dressing

  • 2 tbsp almond butter
  • 1 tbsp extra virgin coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Preparation

  • Place frozen mid joint wings in a container, put them at the lower compartment of the refrigerator to thaw overnight. Open the bag of wings and set aside on a plate. Dispose thaw liquid away.
  • Use only the bulb of the lemon grass (the white portion is usually tender) and grate them. It will be form approximately 1 teaspoon of grated lemongrass.
  • Smash garlic cloves using the side of a cleaver. Do not remove garlic skins.
  • Crush lime leaves to make the flavour and fragrance more potent

Cooking Directions

  • Remove mid joint wings, smashed garlic and lime leaves from the bag into a large bowl. Set aside 1/2 portion of marinate liquid in a separate bowl. Dispose ziploc bag and remaining marinade liquid. 
  • Add 30ml water portion and 3 tablespoons marinade liquid into a frying pan over medium high heat. (This process will destroy any harmful bacteria)
  • Once marinade mixture starts boiling, add 10 mid joint wings to the pan (depending on how big is the pan). Let them cook for 3 minutes on one side, flip them over to cook for another 2 minutes. Add smashed garlic and lime leaves into the pan.
  • Notice that the liquid starts to dry up after 5 minutes, turn to low heat and cook the wings for another 2 minutes on each side to achieve a slightly charred surface.
  • Repeat step 2-4 for the remaining mid joint wings. 
  • Scoop mid joint wings on a serving plate, dispose charred garlic and lime leaves. Sprinkle white sesame seeds, small chilli and coriander leaves.

Notes

  • Do not recycle or reuse marinate liquid used on raw meat once it has taken out at a room temperature over an extended period of time. 
  • Using a portion of marinade is safe for cooking, also remember to boil it first before adding raw poultry. https://www.foodsafety.gov/blog/marinades.html