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yes folks, get set to drool

Spicy Thai wings

brined in saltwater with chili flakes

cook whole wings for 50 minutes after brineing for 1:30

sauce = butter garlic ginger jalapeno red onion green onion lime tangerine cilantro brown sugar sriracha fish sauce water and love



oh yea, after cooking you take walk and get it scalding hot, really really hot, and then put a few wings in, make sure they sizzle when put in, and then spoon in sauce to coat and cover wings, not boil them. wait for a good glaze and chow the eff down






your aspiring chef signing off

DIDM

Fifty minutes? No.

If it were me I'd make a batch of sauce, deep fry the wings for 8 minutes or so and then toss them with the sauce as they come out of the oil and serve them immediately. Chicken wings without crispy skin make me cry.

Agreed, Chicken Wings-Crispy Skin = torment and suffering.....Although I'm a little more health conscious and would probably oven bake mine rather than deep fry....

All things in moderation, sir. I don't eat chicken wings very often, but when I do, I wants 'em fried and I wants 'em crispy.

Oh I hear ya Monster. I'm currently in the Philippines and just about everything here is fried. Either shallow or deep. Tis a bit much tbh...

Still, those wings do look tasty......

Anything that takes longer than 20 minutes to cook is too long unless I'm making massive quantities of it to eat throughout the week.