spicy hot wings
1/3 cup chopped fresh
coriander
1/4 cup sambal oelek
(chilli paste)
1/4 cup lime juice
6 garlic cloves, minced
2 tablespoons finely
chopped ginger
2 tablespoons vegetable
oil
2 teaspoons freshly ground
pepper
1 teaspoon salt
3 lbs (1.5kg) chicken
wings, separated and wing tip discarded
BUTTER BASTE
1/4 cup butter, melted
2 teaspoons sambal oelek
(chilli paste)
2 tablespoons maple syrup
Put the coriander, sambal,
juice, garlic, ginger, oil, pepper and salt in a food processor or pestle and
mortar and process or blend until a paste forms.
Combine the chicken and
coriander mixture in shallow dish or re-sealable bag. Marinate in refrigerator
6 hours or overnight.
To make the butter baste, combine all the ingredients in a small bowl.
Photo is by photographer Bruce Nimmer from Minneapolis.
these should be enjoyed with some cold beers |
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