Thai Buffalo Wings Food

THAI BUFFALO WINGS

Steps:

• Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
• Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
• Pour the sauce over the chicken wings; stir to coat.

THAI BUFFALO WINGS

Steps:

• HEAT oil in large skillet or wok over medium-high heat. Add chicken wings; fry until golden brown. Remove wings from skillet.
• Remove all but 2 tablespoons oil from skillet. Add garlic; cook for 20 seconds. Stir in cucumber, bell pepper, pineapple, sweet chili sauce and water.
• Bring to a boil; add wings back to skillet. Cook for 1 minute to heat through.

BUFFALO WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

THAI SATAY STYLE BUFFALO WINGS

Steps:

• Cut or prepare the chicken; place aside.
• Mix ingredients for the satay sauce. Place in a gallon size ziplock bag.
• Add chicken into bag, and place into the fridge overnight.
• If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer).
• Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight.
• Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside.
• Heat a pan with the oil.
• Add garlic and cook till golden.
• Add the curry powder and mix in well, cook for a couple of seconds.
• Add the coconut milk, keep stirring and allow to cook for a second or two.
• Stir in the stock mixture and cook for a minute or two.
• Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl.
• Fire up the grill and cook chicken over hot coals.
• After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce.
• Enjoy with sticky rice, and a cold brew.