- Nathan Myhrvold born (1959)
Chicken Wings with Thai-Inspired Coffee Barbecue Sauce
Phil Lempert Supermarket Guru
- 24 whole chicken wings
- 1/2 Cup orange blossom or other mild honey
- 3 Tablespoons tamari sauce
- 2 Teaspoons dark soy sauce
- 3 Tablespoons fish sauce
- 1 Tablespoon strongly brewed coffee
- Juice of 1 lime
- 1 Teaspoon grated fresh ginger
- Grated rind of 2 limes, with pith removed
- 2 Tablespoons red chile sauce (or 2 fresh chiles, finely chopped)
- 2 cloves garlic, minced
- 1/2 Tablespoon ground coriander seeds
- 1/2 Cup fresh cilantro, roughly chopped
The hint of lime in these wings elevates this from the ordinary to the POW! And, the honey and coffee softens the bite of the chile. It makes a great appetizer and a delicious entrée to take on picnics and, of course, to the baseball game, be it Little or Major League. Because they're baked, they can be made in any season and served with rice and a salad, or crudités and a Thai noodle dish. Thai Iced Coffee is a terrific accompaniment.
Spices, sauces, and chiles are available in the Asian or Mexican sections of most major grocery stores.
Combine all ingredients except for the chicken wings into a marinade. Marinate the chicken.
When ready to bake, place the oven rack so that it is as close as possible to the top heating element of your oven.
Using a set of tongs, place wings on a perforated broiling pan over a solid broiling pan to catch any drippings. Place this on the oven rack. Baste the wings once or twice on each side with remaining marinade and watch carefully while they bake.
Turn them over, using the tongs, every 5 minutes until done, about 15 minutes.
Serve wings hot with a little fresh coriander sprinkled over the top or with your favorite bottled Thai chile sauce. If taking them to a game, store the wings in a heat-insulated box and put the fresh coriander in a separate plastic box so that it will not wilt from the heat of the wings.