Chicken Wings?

Question

Does any one have a recipe for Thai Chicken Wings...but without the fish sauce?thanks

Answer 1

Go to Cooks.com it usually has the recipe that you need.

Answer 2

Chicken Wings With Thai Sweet & Hot Chili Glaze
4 servings 25 min 5 min prep

1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
Trim excess skin from the edges of the wings.
Lightly brush or spray with the oil, and season with salt and pepper to taste.
Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
Serve warm.

Answer 3

Stuffed Thai Chicken Wings:

1½ hours 20 min prep
2-4 servings
8 wings

8 chicken wings
120 g vermicelli rice noodles
30 g dried wood ear mushrooms
120 g ground pork
1 small onion, minced
1 small carrot, diced
1 egg, beaten
salt and pepper
1 teaspoon cornflour

1. Preheat the oven to 200c.
2. De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
3. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
4. Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices.
5. Mix all other stuffing ingredients together. The mixture should be firm.
6. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
7. Steam the stuffed wings for 10-15 minutes.
8. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
9. Serve on a bed of lettuce as a starter,with this dipping sauce:.
10. Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar.

Answer 4

24 chicken wing drummettes (about 2-1/4 pounds)
1/2 cup bottled salsa
2 tablespoons creamy peanut butter
1 tablespoon lime juice
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 cloves garlic, minced

Directions
1. Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.


2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

4. Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).

Answer 5

THAI CHICKEN WINGS

2 lbs. chicken wings
2 tbsp. peanut oil
1/3 c. dark soy sauce
2 tbsp. sherry
2 tbsp. honey
1 garlic clove, crushed
1 tsp. finely grated fresh ginger root
Crushed hot red pepper

Remove the tip from the chicken wings. Cut the remainder of each wing into 2 pieces. Heat the oil in a wok and fry the wing pieces on high until browned, about 3 minutes.
Stir together the remainder of ingredients, adding the hot pepper to taste. Add to wok; stir well. Reduce to low heat, cover and simmer until the wings are tender, about 30 minutes. Stir frequently.

Answer 6

try recipes.com all I've got is BBQ chicken wings recipe don't like thai sorry but the site should have it.