Crispy Thai Broiled Chicken Wings with Zesty Hot-and-Sour Dip
Delight your taste buds with these crispy and flavorful Thai Broiled Chicken Wings, expertly marinated to infuse every bite with rich, aromatic flavors. Paired with a zesty hot-and-sour sauce that balances sweetness and tanginess, this dish is perfect for gatherings, game days, or simply as a standout appetizer at home. Make sure to marinate the wings overnight for optimal flavor – it’s worth the wait! This recipe is adapted from a classic Gourmet magazine feature, ensuring a timeless dish that never goes out of style.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
chicken wings
2 lbs (cut off wing tips and halve at the joint)
garlic cloves
2 (minced and mashed to a paste with salt)
salt
1 teaspoon (for marinade and seasoning)
vegetable oil
1 tablespoon (for marinating wings)
hot red pepper flakes
1 teaspoon (for sauce)
light corn syrup
1/3 cup (for sauce)
distilled white vinegar or apple cider vinegar
1/2 cup (for sauce)
Instructions
1
Begin by preparing the chicken wings. Cut off the wing tips and reserve them for making stock later, if desired. Next, halve the wings at the joint to create two pieces.
2
In a heavy-duty resealable plastic bag, combine the minced garlic, salt, and vegetable oil. Mix well to create a garlic paste.
3
Add the chicken wings to the bag, sealing it tightly before massaging the marinade into the wings to ensure they are evenly coated. Place the bag in the refrigerator to marinate for a minimum of 6 hours or ideally overnight for maximum flavor infusion.
4
Once marinated, preheat your broiler and position an oven rack about 4 inches from the heat source. Drain the wings from the marinade and pat them dry with paper towels to achieve maximum crispiness.
5
Arrange the wings in a single layer on the oiled rack of a broiler pan with the skin side facing up. Season with salt and pepper to taste.
6
Broil the wings for 8 to 10 minutes, or until they are a beautiful golden brown. Flip the wings over, season again with salt and pepper, and broil for an additional 5 minutes until perfectly crisp.
7
While the wings broil, prepare the hot-and-sour sauce. In a saucepan, combine the hot red pepper flakes, light corn syrup, and your choice of vinegar (distilled white or apple cider). Bring the mixture to a boil over medium heat, stirring until well combined. Once boiling, remove from heat and transfer the sauce to a serving bowl.
8
When the wings are finished broiling, transfer them to a serving platter and enjoy them hot with the zesty dipping sauce!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken wing recipe?
The recipe is for Crispy Thai Broiled Chicken Wings with Zesty Hot-and-Sour Dip.
How long should I marinate the chicken wings?
You should marinate the wings for a minimum of 6 hours, though overnight is ideal for maximum flavor.
What ingredients are in the marinade?
The marinade consists of minced garlic, salt, and vegetable oil.
What should I do with the wing tips?
Cut off the wing tips and reserve them for making stock later if desired.
How do I prepare the garlic for the marinade?
The garlic cloves should be minced and mashed into a paste with salt.
What is the recommended cooking method for these wings?
The wings are broiled in the oven to achieve a crispy texture.
How many pounds of chicken wings are required?
The recipe calls for 2 lbs of chicken wings.
What position should the oven rack be in?
Position an oven rack about 4 inches from the heat source.
Why do I need to pat the wings dry before broiling?
Patting them dry with paper towels helps achieve maximum crispiness.
How should the wings be arranged on the broiler pan?
Arrange them in a single layer on an oiled rack with the skin side facing up.
How long do the wings broil on the first side?
Broil the wings for 8 to 10 minutes or until golden brown.
How long do the wings broil after being flipped?
After flipping and seasoning, broil them for an additional 5 minutes.
What is in the hot-and-sour dipping sauce?
The sauce is made from hot red pepper flakes, light corn syrup, and vinegar.
What types of vinegar can be used for the sauce?
You can use either distilled white vinegar or apple cider vinegar.
How do I cook the dipping sauce?
Combine the ingredients in a saucepan, bring to a boil over medium heat, and stir until well combined.
When should the sauce be prepared?
The sauce can be prepared while the chicken wings are broiling.
What is the flavor profile of the dipping sauce?
The sauce is zesty, hot-and-sour, and balances sweetness with tanginess.
Is this recipe suitable for game days?
Yes, it is described as perfect for gatherings, game days, or as a standout appetizer.
What tags are associated with this recipe?
Tags include Thai cuisine, appetizer, game day, crispy, and spicy.
What equipment is suggested for marinating the wings?
A heavy-duty resealable plastic bag is recommended for marinating.
How much vegetable oil is used?
The recipe uses 1 tablespoon of vegetable oil for the marinade.
How much light corn syrup is needed for the sauce?
The sauce requires 1/3 cup of light corn syrup.
How many garlic cloves are used?
Two garlic cloves are minced and mashed for the marinade.
What is the source of this recipe adaptation?
This recipe is adapted from a classic Gourmet magazine feature.
Do I season the wings with anything besides the marinade?
Yes, season with salt and pepper to taste before and during broiling.
How should the wings be served?
Transfer the finished wings to a serving platter and serve hot with the sauce.
How do you ensure the wings are evenly coated in the marinade?
Seal the plastic bag and massage the marinade into the wings.
What amount of vinegar is required?
The recipe calls for 1/2 cup of distilled white or apple cider vinegar.
What provides the heat in the dipping sauce?
The heat comes from 1 teaspoon of hot red pepper flakes.
How are the wings jointed?
The wings should be halved at the joint to create two pieces.