Thai Crying Tiger Chicken Wings

November 08, 2015

Thai Crying Tiger Chicken Wings Serving Presentation

 Let's face it, chicken wings have a bad press. And it's not altogether undeserved, often deep-fried and slathered in sauce and sometimes a blue cheese dressing, they are not diet food. Eat 12 of them prepared in such a way and you've probably surpassed your recommended daily calorie intake. Not good calories either. That said, I'm not suggesting anyone should eat 12 chicken wings at a sitting regardless of how they are prepared! Chicken wings are a favourite of mine but marinated and oven baked or grilled instead of deep-fried they are far less calorific and make a great appetiser. I like to cook mine using a Crying Tiger marinade, although this is quite a hot sauce when used as a dip it's less spicy as a marinade yet still delivers a sufficient level of heat for me. I keep thinking they would also go well with the Southern Thai paste but haven't managed to get around to doing it yet. (Update. I have and they were great but only for the real heat lovers out there! You could use the Bangkok style curry paste for a less spicy experience) Thai curry pastes make great marinades because they are oil-based so certainly shouldn't just be reserved for making curries, the only limit is your imagination!

There are definite differences not only in the way people like their wings cooked but also how they prepare them for cooking. Here I'm using double wings and cooking them whole but I know a lot of people prefer to cut the double wings in half before cooking. Depending where you buy your wings they may come with wingtips attached,most people prefer to cut these off. And if your wings didn't come with tips attached its quite probably because the wingtips are being shipped off to somewhere like Hong Kong or Vietnam where they are highly prized, along with the feet of course! The chicken industry doesn't waste much, only the cock a doodle do but no doubt they are working on that too. Incidentally, if you're in the UK and you want to make your chicken wing experience a little bit less industrialised then check out Waitrose. They sell organic chicken wings at far less of a price premium than you would pay for other parts of the bird.

Marinade the wings in the sauce and refrigerate for up to 24 hours if possible.

Marinate chicken wings
Place chicken wings on a wire rack over the grilling pan or baking tray.
Grill under a medium hot grill for at least 15 minutes turning at least once. Any remaining marinade in the bowl can be brushed over the wings a few minutes before finishing. Check to see the wings are properly cooked with no remaining pinkness before serving. They can also be held at this point and kept hot in a low oven. Alternatively they can be baked in the oven at 180C for around 45 minutes
Serve and enjoy!


Serving presentation 2




Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Chicken Khao Soi or Chiang Mai Curried Noodles
Chicken Khao Soi

July 01, 2022 1 Comment

I firmly believe that Khao Soi should be ranked as one of the world's great dishes. You can call it a curry or you can call it a noodle soup and it is both of those with more on top, literally on top! A broth of aromatic curry paste and orange-tinged coconut milk with tender chicken falling apart for you, boiled noodles lurking underneath and becoming coated with fragrant oil as they break the surface. Crispy noodles on top you can manipulate and dunk into the sauce,

Continue Reading

Massaman roast chicken
Massaman roast chicken

January 07, 2022 5 Comments

This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it!

Continue Reading

Mixed seafood in Thai green curry paste with black rice
Mixed seafood in Thai green curry paste with black rice

December 07, 2021

This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice

Continue Reading

★ Judge.me Reviews

Let customers speak for us

2242 reviews
97%
(2178)
2%
(49)
0%
(8)
0%
(1)
0%
(6)
M
Khukhan Thai Mild Marinade
Mike Taff (Southampton, GB)
Excellent Marinade

Tried this marinade with prawns and squid. Absolutely gorgeous. Same great quality as all the other mythaicurry products

P
Southern Thai Green Curry Paste
Paul Dowsett (Portsmouth, GB)
Amazing workout for the tongue

So simple to prepare and a joy to eat. Followed the recommendation of using quality coconut milk and fresh vegetables with the meat. Only took about 30 minutes to prepare with brilliant results. The heat didn’t mask the flavour so really pleased with this product.

T
Southern Thai Green Curry Paste
Tim Carter (Gosport, GB)
Authentic Taste

Tried the Red Curry which is delicious and also the Hot Southern Thai Green Curry which certainly packs a punch of heat although not quite as tasty and flavourful as the Red. Pimped up with some fish sauce it is still very nice though. Will certainly order again

S
Thai Yellow Curry Paste
Stephen Bedlow (Rugeley, GB)
Best I have ever used

Been meaning to try for ages finally got round to it and wish I had ordered months ago. Don't delay take your dinner to a new level.

A
Thai Yellow Curry Paste
Alister (Plymouth, GB)
A lovely paste that offers a different option when entertaining

I really enjoy all of these pastes. They're so easy to cook and so flavourful. The yellow paste is lovely, and it's a great option when hosting guests as it's less common to find than red and green pastes.

Judge.me Verified Reviews Badge
2231
Verified Reviews