Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Drunken Chicken Wings (Peek Gai Daeng Mao)
In Thai, mao means drunk (kimao means to be drunk or a drunkard), and daeng means red. Peek Gai are chicken wings. This popular Thai snack is perfect to serve as finger food at your next party.
In Thailand you will see small carts set up with "cooks" grilling various foods over charcoal. Diners will sit at very low small tables on tiny low stools. They will usually be enjoying a cold Singha, laughing and talking with friends while eating various finger foods such as these Drunken Chicken Wings.
This type of snack food is also very popular for late night eating after a night of partying with friends. The sidewalks and sois (small streets off the main streets)will be lined with portable kitchens on carts. Today most of these carts have refrigerators and are licensed as sanitary by the government just like a walk-in restaurant.
I remember on our firt trips to Thailand 18 years ago there was a great lack of refrigeration and one had to be very careful about eating off the street, especially late on a hot day, but that is no longer the case.
Now one is free to safely enjoy most of the delights of street foods in Thailand. You can just meander down a soi eating as you go all evening long and into the wee hours of morning. Bangkok never seems to sleep with street vendors grilling up fresh food at all hours.
Give this quick and easy, prep ahead appetizer, for your next party.
1.5 pounds chicken wings (I prefer the drumettes)
1 tablespoon fish sauce (Nam Pla-Golden Boy bRand is good)
quarter cup thinly sliced lemon grass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chile peppers
1/4 cup chopped cilantro (including roots if possible)
1/4 cup tomato ketchup
1/4 cup whisky (preferably Thai Mekong Whiskey)
Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the refrgerator, turning a few times. I usually jut place the wings and marinade in a heavy zip lock bag and turn it several times to recoat the wings with the marinade.
Barbeque or grill the wings over fairly high heat until cooked through.
Serve with Sweet Chile Chiken dipping sauce. It is available under many brands including Mae Ploy and Dragonfly.
Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.