Chicken Wings Thai Crying Tiger

Thai Crying Tiger Chicken Wings

November 08, 2015

Let's face it, chicken wings have a bad press. And it's not altogether undeserved, often deep-fried and slathered in sauce and sometimes a blue cheese dressing, they are not diet food. Eat 12 of them prepared in such a way and you've probably surpassed your recommended daily calorie intake. Not good calories either. That said, I'm not suggesting anyone should eat 12 chicken wings at a sitting regardless of how they are prepared! Chicken wings are a favourite of mine but marinated and oven baked or grilled instead of deep-fried they are far less calorific and make a great appetiser. I like to cook mine using a Crying Tiger marinade, although this is quite a hot sauce when used as a dip it's less spicy as a marinade yet still delivers a sufficient level of heat for me. I keep thinking they would also go well with the Southern Thai paste but haven't managed to get around to doing it yet. (Update. I have and they were great but only for the real heat lovers out there! You could use the Bangkok style curry paste for a less spicy experience) Thai curry pastes make great marinades because they are oil-based so certainly shouldn't just be reserved for making curries, the only limit is your imagination!

There are definite differences not only in the way people like their wings cooked but also how they prepare them for cooking. Here I'm using double wings and cooking them whole but I know a lot of people prefer to cut the double wings in half before cooking. Depending where you buy your wings they may come with wingtips attached,most people prefer to cut these off. And if your wings didn't come with tips attached its quite probably because the wingtips are being shipped off to somewhere like Hong Kong or Vietnam where they are highly prized, along with the feet of course! The chicken industry doesn't waste much, only the cock a doodle do but no doubt they are working on that too. Incidentally, if you're in the UK and you want to make your chicken wing experience a little bit less industrialised then check out Waitrose. They sell organic chicken wings at far less of a price premium than you would pay for other parts of the bird.

Marinade the wings in the sauce and refrigerate for up to 24 hours if possible.

Place chicken wings on a wire rack over the grilling pan or baking tray.
Grill under a medium hot grill for at least 15 minutes turning at least once. Any remaining marinade in the bowl can be brushed over the wings a few minutes before finishing. Check to see the wings are properly cooked with no remaining pinkness before serving. They can also be held at this point and kept hot in a low oven. Alternatively they can be baked in the oven at 180C for around 45 minutes
Serve and enjoy!

Serving presentation 2

Comments will be approved before showing up.

Also in Recipe Blog

Ajat Prik Naam Pla Thai Dipping Sauce

Prik Naam Pla, Thai dipping sauce.

July 01, 2023 1 Comment

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...

Pad Krapow Pad Krapow Neau Kai Dow Stir fried Beef with Basil Thai Basil Thai Holy Basil

Pad Kaprow or Thai Basil Beef Stir-fry

June 15, 2023 1 Comment

Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..

Beef Curry Chicken Curry Pie Fish massaman Panaeng Pie Thai Curry

Thai Curry Pie

April 15, 2023

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...