Any Superbowl feast is not complete without the usual serving of chicken wings. Chicken wings are a crowd favorite because of its tasty dark meat that matches perfectly the classic spice and heat preferred. This time, introduce a more exotic taste by throwing in some Thai-inspired flavors that will make this year’s Superbowl more than the usual.
12 to 24 whole chicken wings (or buy them chopped into wings and drumlets) – Note: double the recipe for larger groups
CHICKEN WING MARINADE:
1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 wings)
3 Tbsp. soy sauce or wheat-free tamari
2 tsp. dark soy sauce
3 Tbsp. fish sauce
juice of 1 lime
1 Tbsp. chili powder
1 thumb-size piece galangal or ginger, grated
grated rind of 1 lime (limes are easier to grate when uncut – only grate the rind, not the white flesh underneath)
1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. ground coriander
Mix all the marinade ingredients in a large bowl. Add the wings and let it sit for as long as you like. Overnight is an ideal marinating time.
Fire up the barbecue pit or the oven. If you are using the oven, turn on the grill setting and cook the wings in a broiling pan. Make sure to watch the wings as they cook, and turn them every 5 minutes or so. If you are barbecuing, baste the wings with the remaining marinating sauce. Cook until well done.
Serve with rice or potatoes.