Grilled Chicken Wings W/ Hot and Sweet Dipping Sauce
Recipe: Appetizer : 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
"Do I add the carrots and stuff and then cook for an additional 2 hours or is it part of the 7-9 hours??" - simplydelicious
"First made these (and reviewed) in 2011. This NYE I made a big box of mixed cashews and walnuts and they were very popular. Highly recommend these. Make sure you boil the honey and butter for the full 2 minutes; and once you've coated in the sugar and cinnamon stir occasionally to keep nuts separated." - nannylyn
"Wow...This is amazing recipe. I really love it the ham, the cheese and the 'yummyness' of this picture, Its really delicious. Thanks for sharing." - anna p.
"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79
"A basic banana muffin is made extraordinary with a brown sugar crumb topping that will melt in your mouth." - ellie11
"Awesome Broccoli-Cheese Casserole Recipe and Video - My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!" - chef john