Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce

1. 1

   Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.

2. 2

   In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight.

3. 3

   Drain the wings and pat them dry.

4. 4

   Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown.

5. 5

   Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 minutes more, or until they are golden.

6. 6

   While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl.

7. 7

   Serve the wings with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.