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Thai Chicken Wings


© Marna Gatlin

Here is an exotic treatment for what seems to be everybody's favorite finger food. You can cook these on the grill or in the oven, as I have here.

Thai Chicken Wings

1 lb (450 g) chicken wings, cut into individual sections
1/4 cup (60 ml) vegetable oil
2 Tbs (30 ml) oyster sauce*
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml0) finely chopped garlic
2 Tbs (30 ml) soy sauce
1 tsp (5 ml) freshly ground pepper
1 tsp (5 ml) ground ginger
1 tsp (5 ml) sugar
Cayenne pepper to taste
Chopped cilantro (coriander) for garnish

*Available in finer supermarkets and Asian specialty shops.

Combine all ingredients except the cilantro in a bowl and toss to thoroughly combine the ingredients and coat the chicken wings. Refrigerate for 2 to 24 hours. Place on a baking sheet and bake in a preheated 400F (200C) oven for 25 to 30 minutes, turning after 15 minutes and basting with the marinade. Garnish with chopped cilantro. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes

Reprinted with permission

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The copyright of the article Thai Chicken Wings in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Thai Chicken Wings in print or online must be granted by the author in writing.

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