Angel Wings Thai Recipes

THAI CHILI ANGEL WINGS

Steps:

• Rinse wings and drain, toss with celery salt in a large bowl, set aside.Add about 1 cup vegetable oil to a wok or large skillet over medium-high heat. Add basil leaves and let them crisp, about 1 minute. Drain on a paper towel; once cool, slice the basil into thin slices. Add half of the wings to the hot oil and fry until brown for 20 minutes, turning to cook evenly. Drain and repeat with the remaining wings. Remove wings from the pan and pour all of the oil out of the wok. Place all of the wings back into the empty wok over low heat, and top with Thai Style Chili Sauce and sliced basil. Toss to combine for 2 minutes. Serve warm.

ANGEL WINGS

Steps:

• To bone chicken wings, made a small cut at base of 1 wing; fold down skin to expose bone. Continue folding and pushing skin down until joint is exposed. Using a small, dharp knife, cut cartilage at joint to free large bone; discard bone. Snap cartilage at wing tip to free smaller bone; discard. Smooth skin back into place, forming a tube for stuffing. Repeat with remaining wings. Combine marinade ingredients in a large bowl and mix well. Add boned chicken wings and stir to coat completely. Cover the bowl and let stand for 1 hour. Remove wings from marinade and drain, reserving marinade. Add stuffing ingredients to marinade and mix well. Stuff chicken wings with mixture. Bring water to boil in bottom of steamer. Arrange stuffed wings on steamer rack, cover and steam for 25 minutes. Remove and pat dry. Heat vegetable oil in medium saucepan at 350 F. Add wings in batches and fry until browned on all sides, about 4 to 6 minutes. Remove and drain on paper towels. To make cucumber dip, combine water, sugar, vinegar, plum sauce, paprika, chili paste, and salt in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat and let cool. Combine cucumber, scallions, red onions, and cilantro in serving bowl. Stir in vinegar mixture. Sprinkle with peanuts.

THAI CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
• In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

STUFFED THAI CHICKEN WINGS:

Steps:

• Preheat the oven to 200c.
• De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
• Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
• Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices.
• Mix all other stuffing ingredients together. The mixture should be firm.
• Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
• Steam the stuffed wings for 10-15 minutes.
• After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
• Serve on a bed of lettuce as a starter,with this dipping sauce:.
• Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.