Sunday, January 18, 2009
Drunken Chicken Wings (Peek Gai Lao Daeng)
1.5 pounds chicken wings
1 tablespoon fish sauce
1/4 cup thinly sliced lemongrass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chile peppers
1/4 cup chopped coriander/cilantro (including roots if possible)
1/4 cup tomato ketchup
1/4 cup whisky (preferably bourbon or rice whiskey)
MethodMix the marinade, stir the wings until thoroughly coated and leave to marinate for 12-24 hours in the fridge.
Barbecue or grill the wings over fairly high heat until cooked through.
Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce.