Chicken Wings In Red Sauce or Thai call “Peek Kai Num-Dang" Chicken wings are good value, abundant, and tasty. I buy them fresh and cheap here in Bangkok from Tesco Lotus Supermarket and the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers that are left on the wings can be taken off easily after cooking, or after you pre-boil them.
- 600 grams chicken wings (or drumsticks)
- 1 tbsp pepper
- ¼ cup chopped coriander (leaves + roots)
- 1 tbsp fish sauce
- ¼ cup lemon grass, sliced thinly
- 12 cloves garlic, crushed
- 2 tbsp soy sauce
- 1 tbsp sugar
- ¼ cup tomato sauce
- ¼ cup whisky (or wine)
- fresh vegetables for garnishing ( cucumber, tomato etc.)
- In a large bowl, add chicken wings, lemon grass, fish sauce and pepper.
- Stir until all mixed well and let marinate for at least 2 hours.
- Heat oil in a wok over medium heat.
- Then deep fry the chicken wings until golden.
- Remove and drain.
- Heat oil in a wok over high heat.
- Add garlic and stir fry until yellow.
- Then add tomato sauce, soy sauce, sugar, whisky and a little water.
- Stir fry quickly until all mixed well.
- Turn down to low heat.
- Add fried chicken wings into the suace.
- Stir fry until the chicken wings are coated with red sauce thoroughly.
- Transfer to a serving dish, and serve with fresh vegetables.