GRILLED CHICKEN WINGS WITH TWO THAI SAUCES - Recipes

     
GRILLED CHICKEN WINGS WITH TWO THAI SAUCES - Recipes

Ingredients

3 pounds chicken wings (12 to 14)
1/4 cup vegetable oil
3 tablespoons fresh lemon juice

For peanut sauce

3 shallots
2 garlic cloves
1 cup salted roasted peanuts
2 tablespoons vegetable oil
1 teaspoon Thai red curry paste
1 cup light coconut milk plus additional for thinning
1 tablespoon fresh lime juice
1/2 teaspoon brown sugar

For gai yang sauce

2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano
4 garlic cloves
3/4 cup sugar
1/2 cup water
2/3 cup white-wine vinegar
3/4 teaspoon salt

Accompaniment: cucumber salad

Directions

Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour  and up to 8.

Make peanut sauce:

Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Make gai yang sauce:

Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Prepare grill.

Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.Serve wings with sauces and cucumber salad. Serves 6 as an hors d'oeuvre or 4 as a main course.