Grilled Chicken Wings W/ Hot and Sweet Dipping Sauce
Grilled Chicken Wings W/ Hot and Sweet Dipping Sauce - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 tablespoons pepper-coriander root flavor paste, recipe follows
2 tablespoons Thai fish sauce -- (2 to 3)
3 pounds chicken breasts or breasts and legs, chopped into 10 to 12 pieces
Pepper-Coriander Root Flavor Paste:
2 teaspoons black peppercorns
5 large cloves garlic, coarsely chopped (about 2 -- (5 to 6)tablespoons)
3 tablespoons coarsely chopped coriander roots
1 Pinch salt
1 teaspoon Thai fish sauce
Hot and Sweet Dipping Sauce:
1/2 cup rice or cider vinegar
1/2 cup sugar
1 cloves garlic, finely minced -- (1 to 2)
1/4 teaspoon salt
1 1/2 teaspoons dried red pepper flakes
DirectionsPepper-Coriander Root Flavor Paste:
Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days. Yield: 2 to 3 tablespoons paste
Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
Hot and Sweet Dipping Sauce:
Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.
Yield: 1/2 cup
Yield: 6 servings© Jim Catanich
"Love this recipe. We use less soy sauce as otherwise it is too salty for our taste. Also add other veg and fish. Great easy tasty dish." - aj222
"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jason sharp
"For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar,..." - collin
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group." - moshasmama
"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs