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EMERALD CHICKEN WINGS

Thai Cooking
by Alima Ravadi Quinn
Another popular item from the Emerald of Siam's lunch buffet menu. A good appetizer to take to a football party.
48 pieces
 

INGREDIENTS:

• 2 dozen chicken wings
• 1 tablespoon chopped garlic
• 1 tablespoon chopped cilantro root
• 1 tablespoon chopped lemon grass (available frozen in Asian markets)
• 3 tablespoons Thai soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons black pepper
• oil for deep frying
 

DIRECTIONS:

1. Cut the joints of the chicken wings. Discard the wing tips. Put wings in a large mixing bowl and set aside.

2. Chop together the garlic, cilantro root, and lemon grass until fine and well-blended. Mix the chopped ingredients with Thai soy sauce, salt, sugar, and black pepper. Add sauce mixture to the chicken wings. Marinate the wings overnight or at least 12 hours before cooking.

3. Heat oil in frying pan to 400 degrees. Remove chicken wings from marinade and deep-fry in heated oil until wings turn golden brown, or meat is cooked.

4. Serve hot with steamed rice or serve cold as an appetizer.