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Sweet & Spicy Sticky Wings
NecessaryIndulg
Posts: 702
in Poultry
I've made these a couple of times by frying them like the recipe says to... but they were missing that Egged flavor that I love so much.
It's a twist on the wings at Pok Pok in Portland -- they were on the show The Best Thing I Ever Ate.
I used THIS recipe and THIS one.
The marinade is fish sauce, sugar, ginger, garlic, salt, and water.
Then the marinade is reduced and Red Curry Paste is added.
I cooked them at ~300F on a raised grid for almost an hour.
Coat the chicken with the sticky sauce and add chopped cilantro.
These last 2 pics are from when I fried them a few months ago, but you get the idea.
Now that I've done them a few times I think the next time I make them will be the best one yet. :)
You can see a step by step of what I did HERE.
It's a twist on the wings at Pok Pok in Portland -- they were on the show The Best Thing I Ever Ate.
I used THIS recipe and THIS one.
The marinade is fish sauce, sugar, ginger, garlic, salt, and water.
Then the marinade is reduced and Red Curry Paste is added.
I cooked them at ~300F on a raised grid for almost an hour.
Coat the chicken with the sticky sauce and add chopped cilantro.
These last 2 pics are from when I fried them a few months ago, but you get the idea.
Now that I've done them a few times I think the next time I make them will be the best one yet. :)
You can see a step by step of what I did HERE.
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - http://necessaryindulgences.com
You can find me on Facebook, too!
Comments
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
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1 • Off Topic Disagree Agree 1Like"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
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0 • Off Topic Disagree Agree LikeI made the best wings of my life a month or two ago with a similar recipe, it was a modification of a Malaysian recipe where the marinade was coconut milk, ginger, curry, etc based. Marinaded over night, scraped off marinade, on egg while reducing marinade, then saucing with half of it, then using the final reduced marinade as a dip.
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0 • Off Topic Disagree Agree LikeThat sounds really good, @nolaegghead!
@henapple -- you can make them as hot as you want them. The chili paste has a little kick, but not much.
You're right, @SmokeyPitt... the smell from the bottle is pretty strong @-) but it's so worth it!
Same here, @Village Idiot -- Fish sauce rocks!
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0 • Off Topic Disagree Agree Like"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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0 • Off Topic Disagree Agree Like;)) I hear you. But that third to the last pix looked like it isn't gonna burn off any time soon. Hammer & chisel maybe.
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0 • Off Topic Disagree Agree LikeI've used both for these wings -- Red Curry Paste (the one you have) and Roasted Red Chili Paste (pic below).
I liked both of them!
That chili garlic sauce you have will be great! That's what the blogger Food.People.Want. used -- the original recipe didn't have anything extra, they just reduced the marinade.
I say go with the chili garlic sauce ... and then let us know -- I think I'll try that next! :)
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0 • Off Topic Disagree Agree LikeOh! and there is a lot of sugar in the marinade, so watch your flame. I learned that one the hard way. :-\"
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0 • Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
You can also find me on Facebook.
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