Thai Chicken Wings
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.
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Ingredients
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.
Yield:
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what could you use instead
what could you use instead of sherry
I would try rice wine vinegar
I would try rice wine vinegar. I see it's recommended quite often as a substitute in many Asian dishes.
Sherry is like a sweet wine.
Sherry is like a sweet wine. Don’t substitute with something sour like rice vinegar. Could substitute with brandy, port.
Mirin is sweet. I would try
Mirin is sweet. I would try that. Sherry is sometimes impossible to find if you live way out of town.