Marnee Thai Angel Wings
(Courtesy of Marnee Thai Restaurant, San Francisco, CA)
3 lbs chicken wings
Thai Sweet Garlic Sauce
1 cup fresh basil leaves
Red bell pepper strips
Vegetable oil for frying
Rinse wings and pat dry. Cut apart at joints; reserve wing tips for other uses.
In a large wok or deep 5-qt pan, fry wings in 375°F oil until browned and crisp. (If making ahead, cool, cover, and chill up to 1 day. Reheat, uncovered, in a 350°F oven until hot, about 15 minutes.)
Meanwhile, rinse basil leaves and spread out on towels to dry thoroughly. Fry a few leaves at a time until they turn bright green and somewhat transparent, 5 to 20 seconds. Take care not to scorch. Transfer leaves from oil with a slotted spoon and drain on towels. Leaves are more transparent when cool. May be stored in a towel-lined airtight container up to 3 days.
With a slotted spoon, transfer wings to warm Thai Sweet Garlic Sauce; mix well. To serve, pour wings onto a platter; scatter with basil and red pepper. Eat hot or cold.
Makes 4 to 6 main-dish servings, or 8 to 12 appetizer servings.
To reduce the fat content, you can bake the wings by placing them in a single layer in a large pan. Bake, uncovered, at 400°F until browned and crisp (about 1 hour and 15 minutes) turning occasionally. Drain off fat.
3 lbs chicken wings
Thai Sweet Garlic Sauce
1 cup fresh basil leaves
Red bell pepper strips
Vegetable oil for frying
Rinse wings and pat dry. Cut apart at joints; reserve wing tips for other uses.
In a large wok or deep 5-qt pan, fry wings in 375°F oil until browned and crisp. (If making ahead, cool, cover, and chill up to 1 day. Reheat, uncovered, in a 350°F oven until hot, about 15 minutes.)
Meanwhile, rinse basil leaves and spread out on towels to dry thoroughly. Fry a few leaves at a time until they turn bright green and somewhat transparent, 5 to 20 seconds. Take care not to scorch. Transfer leaves from oil with a slotted spoon and drain on towels. Leaves are more transparent when cool. May be stored in a towel-lined airtight container up to 3 days.
With a slotted spoon, transfer wings to warm Thai Sweet Garlic Sauce; mix well. To serve, pour wings onto a platter; scatter with basil and red pepper. Eat hot or cold.
Makes 4 to 6 main-dish servings, or 8 to 12 appetizer servings.
To reduce the fat content, you can bake the wings by placing them in a single layer in a large pan. Bake, uncovered, at 400°F until browned and crisp (about 1 hour and 15 minutes) turning occasionally. Drain off fat.
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