In Thai mao means drunk (kimao means to be drunk), and daeng means red, and bpeek gai are chicken wings.

Ingredients

1 1/2 pounds of chicken wings eliminate the tip end piece

marinade

1 tab fish sauce (nam pla)
2 tabs thinly sliced and pounded lemon grass
10-15 cloves garlic, crushed
1 tab freshly milled black pepper
1 tab chopped red birdseye chiles (prik ki nu)
2 tabs chopped cilantro (including roots if available)
2 tabs tomato ketchup
2 tabs whisky (preferably bourbon or rice whiskey- Mekong type)

method

Mix the marinade, stir the wings until thoroughly coated and leave to
marinade for 12-24 hours in the fridge.

They should then be barbequed or grilled over fairly high heat until
cooked through.

This is then served with a dipping sauce.

Dipping Sauce
1/2 cup mayonnaise
1/2 cup tomato ketchup
1/2 cup hot chili sauce (Tabasco is suitable)

Sometimes I just use Sirachi or the bottled Thai Sweet-Hot Chilli Sauce for Barbecued Chicken.

Note: All the alcohol is burned off in the barbequeing process, so it is quite safe for children.

Special thanks to - Muoi Khuntilanont, Korat Thailand for teaching me this easy recipe in 1995.