This recipe was born out of sheer lucky experimenting. We were having a bbq and I had some chicken wings that were on special. I usually make tandoori chicken for bbq because of the smokey flavour, but I had none left but in the fridge but there were some last tablespoons of Tom Yum Soup Paste. It was just us so I thought oh what the heck..lets see. It turned out pretty well, a fantastic blend of sour, spicy and smokey. Its also proved to be a hit at the pot lucks I've brought it too and I somehow end up looking quite clever for making this.
4 Serves
1 Kg Chicken Wings (Best cut for this)
2-3 Heaped Tbsp of your preferred Tom yum soup paste
Chopped chillies & Coriander to garnish (optional)
1. Wash and trim the wings. Place in a zip lock bag and zip it with no excess air in the bag. Massage the bag and ensure the paste is worked into the crevices of the chicken wings.
2. Marinate overnight in the fridge, or chuck into the freezer as a back up. Freezing works well for marinated meats because when you take it out to thaw, the marinade works into the meat fibres helping to tenderise it and you end up with meat that is saturated with lovely flavours.
3. There are 3 ways to cook the wings. The best is bbq. The next best is to bake them in the oven for 30 mins or till brown. Last resort is to shallow fry them. You do not need any oil when grilling / baking the wings as the paste already has it, plus the chicken fat will melt down. If shallow frying, add a thin layer of oil and fry till cooked through, about 5 minutes each side.
4. Chuck chopped chillies and coriander over the top and serve.
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