Mahogany chicken wings with green papaya salad

Yield: 12 servings

Measure Ingredient
1 cup Plus 2 tablespoons hoisin
Sauce
¾ cup Plum sauce
½ cup Light soy sauce
⅓ cup Cider vinegar
¼ cup Each: dry sherry and honey
5 Green onions, minced
6 larges Garlic cloves, minced
4 pounds Chicken drumettes
Green Papaya Salad
Sprig of Thai basil
1 pounds Unripe green papaya, peeled
And grated, or cut into
Julienne strips
6 Green bird's eye chilies,
Seeded and diced
5 Garlic cloves, minced
2 ounces Long beans, blanched and cut
Into 1-inch pieces
2 tablespoons Roasted cashews
¼ teaspoon Dried shrimp, minced
3 tablespoons Fresh lime juice
1 tablespoon Crushed palm sugar
1 tablespoon Bottled Thai fish sauce

GREEN PAPAYA SALAD:

In a large bowl, combine hoisin, plum and soy sauces, vinegar, sherry, honey, green onions and garlic;mix well.Add chicken drumettes, cover and marinate at least 24 hours in refrigerator.

Next day, preheat oven to 375 degrees. Arrange drumettes on baking pan and roast, basting frequently, until marinade thickens and chicken is a mahogany color, about 30 to 40 minutes.

Place Green Papaya Salad on a large platter and arrange Mahogany Chicken Wings over top. Garnish with Thai basil.

GREEN PAPAYA SALAD: Combine all ingredients in a large bowl and mix well.

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