Thursday, September 11, 2008

Try These Spicy, Delicious Chicken Wings!

I’ve really been having a tough time writing anything lately. There are a ton of things I want to share, but when I sit down to write, I can’t focus. Too much on my mind. The only thing I can think to say is, Try this dish! It’s delicious!


Can I get away with that just this once?




But really, try this dish! It is delicious! It’s chicken wings, for goodness sakes! Who wouldn’t like that?

I guess I should also mention the main flavor component, ground chilli with fried garlic paste. It has a bit of lemongrass, which gives it a nice herbal-ness, if you know what I mean. You can find it at your local Asian market or online. Or if you prefer to make something similar yourself, Wandering Chopsticks has a recipe for Vietnamese Lemongrass Chili Sauce that I highly recommend. Either one will do the job nicely here.


Chilli Garlic Chicken Wings
  • 12-15 chicken wings, separated at the joint
  • 1 bunch green onions, cut into 2-inch segments, white and greens separated
  • 2 tbs ground chilli with fried garlic paste
  • 2 tbs brown sugar
  • 2 tbs lime juice
  • fish sauce to taste
To make this dish, I first cook the chicken wings in my oven then toss them in a wok with the sauce. This caramelizes the sauce and coats the wings nicely.

Start by seasoning the wings well with salt and pepper. Put them into a pre-heated 350° for about 20 minutes. I have a convection oven, but if you have a conventional oven maybe 375° is better for browning.

While the wings are cooking, prepare the sauce by mixing the chilli paste, sugar and lime juice. Feel free to change the proportions to your preference. Add fish sauce to taste. Set aside until needed.

When the wings are done, remove them from the oven and let them cool a little while you’re heating your wok over high heat. Once it’s hot, add a little oil and add the chicken wings with the whites of the onions. Stir-fry until the onions soften and brown a little, about 2-3 minutes. Add about 2/3 of the sauce mix to start then the greens of the onions. Toss vigorously, otherwise the sauce may burn due to the high sugar content. Turn down the heat a bit if you need to. Add more sauce if necessary to get a nice coating. Use any leftover sauce for dipping.

25 comments:

Lars said...

Well the picture speaks pretty much for itself, looks delicious, so yes, I think you got away with it :-) Will probably try this out soon. EVERYBODY loves chicken wings, and I havn't tried the chili-garlic-thingie before, so I'll have to check out the local asian market to see if it made it the way to norway yet.

Jan said...

Oooh now they look delish! I love the picture - I could eat those right now (9.30am) LOL
I will have to have a go at making them.
What a lovley blog you have here!

Manggy said...

I've never seen Tuong Ot before but I'm sure I'll find something similar with a little sleuthing. So it's really Satay sauce? Because I occasionally see those :)

Oh Darlene, you don't ever have to worry about having to tell a story... A picture says a thousand words, you know ;) Though I prefer thighs, myself :D

Thip said...

Short, but straight forward to the dish...I let you get away with it, Darlene. :)

Darlene said...

Lars, if you can't find it, you could try making something similar. I posted the link to Wandering Chopsticks's sauce.

Jan, thank you! Please let me know how they turn out if you do try them!

Manggy, this recipe is definitely adaptable for chicken thighs! And I have no idea why they call it satay sauce. Maybe because it can be used as a dipping sauce too? I don't like it straight out of the jar for dipping. I end up adding sugar, lime juice and more fish sauce.

Thank you, Thip! Some people have a way with words, but I'm not one of those. So best to keep it short and to the point in my case. LOL

Marvin said...

I've been having the same problem with writing too, darlene. But I've also not been in the kitchen lately either. At least you have cooked things to share!

Zesty Cook said...

WOW... amazing picture and I am a huge fan of chicken wings. These look amazing. Great site - keep up the good work.

Zesty

QGIRL said...

It is so hard to keep up the writing on the blogs. I think sometimes it is just better to post lots of good photos.
The wings look sooo good. I did something similar recently, but on the grill. They ended up a little fatty tasting, the chicken skin didn't render as well as I would have liked. I will try them in the oven, now that the weather is cooler I don't mind turning the oven on!

Darlene said...

Marvin, I know what you mean. There's lots of things going on in our household right now, so blogging has been low on the list. Hopefully that will change soon!

Zesty, thanks for stopping by and the kind words!

QGIRL, perfect skin can be hard to achieve. That's why I love my convection oven. Even and efficient browning!

Amber said...

I don't eat much meat but I love sticky sweet wings. These look so yummy and you get to lick your fingers too, yay!

Tom Aarons said...

You're allowed to say whatever you want when the food is this delicious looking!

Rasa Malaysia said...

This looks really good. I made Vietnamese lemongrass chicken once and it was delicious.

Paula said...

These are fantastic! My son is a hot wing fan, as am I, and so this goes to the top of the try-it pile. I think I might venture out and make a few legs as well, especially since I have all the ingredients on hand, including that chili paste! YEAH! YUM! Great photo, too!

Norm Schoen said...

The wings look great!

Mary said...

These look absolutely delicious! I love your blog.

Pam said...

Nice photo. My husband is a huge fan of chicken wings and he would be one happy man if I made these for him.

dp said...

Amber, even after licking your fingers, you'll probably still need wet ones to finish the job!

Paula, I love people who love spicy food! Since you have the paste, I won't have to warn you about how spicy it can be :-)

Thanks so much to everyone for commenting. It's so nice to know there are readers out there!

[eatingclub] vancouver || js said...

These look like they would be a hit, just gobbled up in a second, in our house. Yummy! Thanks!

Wandering Chopsticks said...

My problem is too many subjects to write about and no time or energy to do it all! It might be next month before I get to posting about our day! *Glancing around to make sure Manggy doesn't see.* ;)

Jan said...

I have given you an award! Please pop over to get it. Jan x

Darlene said...

WC, I'm with you. Not enough time for everything. There are a million other things I feel I have to do...like give my entire home a once over, clear out the pantry, turn my backyard from a junkyard into a livable space (because I felt so shameful after seeing your parents wonderful lawn and garden :-).

Jan, thank you so much! I feel very honored!

mikky said...

it does look delicious... :)

paoix said...

this is making me want some chicken wings! i'll have to try this

Louise said...

These wings are delicious, and so easy to prepare!! I couldn't find the chili paste that the recipe called for so I used some Chinese chili garlic sauce instead. I will go to Thai Town in LA to pick up the real McCoy and try it again. Thanks for sharing this recipe!

Darlene said...

Louise, I'm sure the chili garlic sauce just as good. The awesomeness of the wings comes from quickly caramelizing the wings in a sauce. The Thai sauce has some lemongrass so you'll get a nice herbalness.