Remember that post a couple of weeks ago about summer plans? Well, it has kind of evolved (on Tuesday, anyway) to include a bunch of neighborhood kids. School gets out today, and starting next week, the fun will commence! The first cooking thing we are doing will be a freezer meal (or appetizer–depends on how you look at it) for the kids to take home.
Thai Chicken Wings
Ingredients
- 24 meaty chicken wings, tips removed, cut into wings and drumettes
- 8 cloves garlic, coarsely chopped
- 1 tbsp grated fresh ginger
- 4 tsp soy sauce
- 4 tsp honey
- 2 tsp dried coriander, crushed
- 2 tsp fish sauce
- Place chicken wings into a large resealable plastic bag. Add garlic, ginger, soy sauce, honey, coriander, and fish sauce. Seal bag, turn to coat. Freeze. Or refrigerate for 2 to 24 hours.
- Preheat oven to 350°F.
- Place wings on a foil-lined baking sheet. Bake, uncovered, 15 minutes. Turn and bake 5 minutes more or until chicken is no longer pink.
That darn fish sauce smells really bad, so I’m thinking of providing nose plugs (you know those things they sell for swimming without getting water in your nose?). I will also have wings done before they get there so they know what the wings taste like before they make them.
