Ingredients: |
Ingredients: Ingredients 3 lbs (1.5 kg) chicken wings, about 18 pieces 1 tbsp (15 ml) red curry paste 2 tbsp (25 ml) fish sauce or 3 pounded anchovies 1 tbsp (15 ml) soya sauce 3 tbsp (45 ml) lime juice 1 tsp (5 ml) sugar 1 tbsp (15 ml) finely chopped coriander (cilantro), leaves and stems 2 tsp (10 ml) minced ginger 1 tsp (5 ml) finely chopped, deveined lime leaf (optional) 1 tbsp (15 ml) oil ¼ cup (50 ml) honey 1 tbsp (15 ml) minced garlic 1 to 2 tsp (5 to 10 ml) finely chopped chili peppers, preferably bird-eye chilies Lime wedges for garnish 18 long bamboo skewers, soaked in water
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Directions: |
Directions:Instructions Marinate wings for at least 2 hours in a mixture of curry paste, 1 tbsp (15 ml) fish sauce, 1 tbsp (15 ml) lime juice, sugar, coriander, ginger, lime leaf (if available), and oil.
In a small saucepan over very low heat, stir in the honey, 1 tbsp (15 ml) fish sauce, remaining 2 tbsp (25 ml) lime juice and garlic until it reaches a simmer and is well mixed; set aside.
Thread each wing onto a skewer, starting at the tip of the drumette through the 3 sections so the wing tip is at the tip of the skewer and the wing is stretched straight. Grill over hot charcoal or under a broiler until cooked through and nicely browned; brush with the garlic glaze, turning each wing 2 or 3 times and glazing each time. On the last turn, sprinkle with the chopped chilies to taste (they should stick to the glaze). Serve garnished with lime wedges. |