Do you like hot or spicy food? Do you long for that seemingly never ending dull ache that lasts hours after you’ve finished your last bite of a spice infused meal? If so, we probably should be friends.
Spicy foods and flavors in my opinion should have its own food group. Its own section at the farmers market. It should be an exclusive club only set aside for those that have proven their prowess amongst the culinary gods – those that have survived a spicy dish so savory and painful the juxtaposition of flavors is both confusing and dizzying.
Well, maybe I’ve gone too far. But alas, the heat is going to keep you coming back for more. Today’s recipe is no less than a plethora of combined flavors that leave your mouth tingling long after your last bite. Let the madness begin:
1-2 lbs fresh chicken wings – never frozen
Thai Hot peppers
Green chili peppers
Adobo seasoning (optional)
Start off cleaning your chicken wings. It goes without saying that when working with raw chicken one should be highly attentive to avoiding cross-contamination. I cook a lot of chicken and I always am super careful of cleaning up properly afterwards from all surfaces, knives, etc – again in order to eliminate cross contamination with raw chicken.
For this recipe I boil the chicken wings for 15-20 minutes in a large pot of rolling/boiling water.
While your chicken wings are boiling begin prepping your other ingredients.
Thinly slice a generous handful of your Thai Hot Peppers. These are usually available at any decent farmers market.
Thinly slice a few green chili’s.
Finely chop 4-5 cloves of garlic along with 1/4 or so of a stalk of fresh ginger. Bring these two ingredients together to a fine mince.
Add your ingredients to a large sauce pan with 1/3 cup vegetable oil.
Set your sauce pan on high on the stove, brining all the ingredients to a boiling simmer.
By now your boiled wings should be finished. Remove from the water and carefully incorporate them into your saucepan, liberally spreading the ingredients allowing to coat the wings. Add a pinch of salt, black pepper and if you would like some Adobo seasoning for extra flavor. You can also add a touch of sugar to cut the heat if you want. Continue to stir until your wings have a nice coating and brown to them.
Plate with fresh parsley and enjoy.