MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Festive Thai Chicken Wing Wreath
Categories: Poultry, Herbs, Vegetables, Chilies, Sauces
Yield: 8 servings

500 g Chicken wing drumettes
2 tb Soy sauce
1 tb Fish sauce
1 tb Sugar
Black pepper
1 tb Sriracha sauce
Handful coriander
1 Big red chile; fine sliced
1 tb Cooking oil

MMMMM---------------------------PASTE--------------------------------
4 Coriander roots
4 cl Garlic; fine chopped
1 tb White pepper
1 ts Corn flour

MMMMM-----------------------DIPPING SAUCE----------------------------
4 cl Garlic
3 sm Shallots
2 Bird eyes chiliea
1 tb Ground toasted jasmine rice
1 tb Fine chopped coriander
2 tb Fish sauce
1 tb Palm sugar
1 ts Tamarind paste
1 Lime
1 ts Chile flakes

Roast garlic, shallots and chilli on a dry pan or put
them in the oven medium heat for 15 min until nicely
toasted and golden brown.

Pound them in pestle and mortar or blender until form
smooth paste.

Add some roasted ground rice, tamarind paste, palm
sugar, lime just and fish sauce.

Add some finely chopped coriander, chile flakes and mix
well.

Set aside until ready to serve wings

MAKE THE WINGS: Pound coriander, White pepper corn and
garlic together in pestle and mortar once become paste
add it in a bowl of chicken wings along with a little
bit of corn flour, add some soysauce, oyster sauce, fish
sauce and sriracha sauce, mix them all up.

Hand mix them for a few minutes to get all the sauce in
the chicken then transfer to a big zip locked bag leave
it for at least half an hour. Best result is to
marinated them over night.

Drizzle some vegetable cooking oil in a pan and fry
those yummy chicken wings on both side until the outside
caramelised nicely for about 10-15 min.

Pop them in the oven foe about 10 min. Roughly time to
cook is about 20-30 min. One cooked plate up and
coriander, red chilli. Serve with Thai sticky rice and
chile dipping sauce (Nam jim jeaw)

RECIPE FROM: https://cookpad.com

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