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.

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