Thai street food is some of my absolute favorite food in the world. The complex flavors and striking a balance of sweet, salty, sour and spicy are the true hallmarks of this cuisine.
Here is great take on the hot wing just in time for New Year’s Day parades and bowl games! The wings are marinated in an aromatic mixture of lemongrass, ginger, garlic, lime and, of course, chilies! I recommend marinating the wings overnight for maximum flavor that way they’re ready for grilling whenever you are.
The hot sauce is one I came back from Thailand with and the sweet and sour minty hotness compliments the richness of the wings. Both the marinade and the sauce couldn’t be easier – just add it all to a blender or food processor and blitz until smooth.
I used Thai Bird chilies… you know, the little HOT suckers…. in both the marinade and the mint hot sauce. Depending on your particular heat tolerance, you could add 1 to 4 chilies, each one sounding it’s own alarm. You can substitute the bird chilies for any other fresh chile with which you may be more comfortable.
For recipe purposes, I added 2 chilies to both the marinade and the sauce to give a nice little burn, but not so overwhelming that you can’t taste or eat them. You could adjust the heat scale by adding only one to the marinade for the heat-phobic and maybe more than 2 to the hot sauce to crank up the heat for those that want it.
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