Congrats to Dr. Kracker Giveaway winners: #22 Kim and #32 LAgirl70094 . To claim your prizes, contact firstname.lastname@example.org with your postal address.
And a special thank you to my friend, George Eckrich for this fantastic giveaway!
QUICK AND EASY SPICY THAI CHICKEN WINGS
Meanwhile, here is a quick and easy version of Spicy Thai Chicken Wings I tried yesterday. Traditionally, you should use lots of finely chopped cilantro roots (not stems or leaves) and fresh garlic. If you only have fresh cilantro stems and leaves, you could use it. The flavor is not quite the same but it will work too ...the garlic-cilantro-fish sauce-pepper combination will smell so enticing.... When in a pinch, you can use coriander powder. Coriander powder is derived from cilantro seeds and it gives a sparkle/brightness to the dish.
12 chicken wings (flats and drumettes)
2 tsp fresh garlic or garlic powder
2 tsp finely chopped cilantro roots (or stems) or coriander powder
1 Tbsp oil
1 tsp Siracha (or hot sauce)-depends on how hot you want it
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp fish sauce
rice flour or cornstarch for coating (Warning: Don't use sweet potato starch*)
Combine garlic, cilantro, oil, Siracha, sugar, soy sauce and fish sauce. Pour over chicken wings. Marinade for an hour or so. Dredge in rice flour or cornstarch and deep fry.
* I read a tip from a blog about using sweet potato starch. So when I first made this, I coated the wings with sweet potato starch --- terrible, terrible mistake! Alright, it was crunchy on the outside but the chicken was steamed on the inside --my son called it Frankenstein wings!!!! He says he loves chicken but does not like the texture or taste of soggy boiled/steamed wings when it's supposed to be crispy fried chicken.