Thai Chicken Wings

1. 1

   Combine all ingredients in a bowl large enough that the wings on top of the pile have a chance to 'air dry'.

2. 2

   (The repeated drying and soaking really helps the flavours bind).

3. 3

   Marinate for 2 hours, turning every 15 minutes or so.

4. 4

   Spread wings in a single layer on a broiler pan, tightly packed but not overlapping.

5. 5

   I always start them outside-skin side up (as opposed to underside-skin).

6. 6

   Broil an inch or two below element for 16 - 18 minutes, then turn and broil for an additional 5 - 7 minutes.

7. 7

   They should be dark but not burnt.

8. 8

   If you use the pan a second time, clean-up is greatly shortened if you empty and rinse the lower (drip) pan after the first batch is done.

* Per serving · 4 servings · Values may vary.

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