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
"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop
"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
"I love this. Has anyone tried canning this?" - hillzo
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy..." - tammy elliott
"I've made this twice. Used Franks, a bit of Worcester and some red wine vinegar. Only 3 breasts, as this is for 2! Add a side of Mrs. Tt's Pierogies and a salad ... Great Meal! Will make again and may also change the ingredients! I love experimenting with flavors." - kim s.