THAI chicken WINGS fried| GARLIC and BLACK pepper wings | AWESOME
THAI CHICKEN WINGS fried| GARLIC and BLACK pepper wings | AWESOME
Hi everyone.
This is one of our most popular dishes, here in all its finger licking glory.
Today we're sharing our recipe for Deep fried chicken wings in a garlic and black pepper sauce in Thai they're called peek gai tord gratiem prig thai, this is a quick Thai starter.
Simple, fresh, healthy and packed full of flavour.
Simple tutorial with Thai Head Chef Pi Tou showing us how to cook and prepare the various ingredients for Thai garlic and black pepper chicken wings.
This recipe is different to a traditional garlic and black pepper sauce, as in Thailand this dish is actually quite dry, but we've adapted this for western preferences.
Here's the recipe:
Fresh medium sized chicken wings ( how many is completely up to you)
5g Whole black pepper
20g garlic cloves
20g Coriander root ( use coriander stems if you can't source the roots)
1 Tbsp Fish sauce
6 Large Tbsp oyster sauce
2 Large Tbsp light soy sauce
3 Large Tbsp sweet soy sauce
3 Large Tbsp water
some fresh cut coriander to decorate
CHAPTERS
00:00 Chicken wings
00:07 Intro
00:29 Thai Head chef Tou telling us about the video
00:36 The ingredients with Thai Head chef Tou
01:10 Marinade the chicken wings
01:30 Preparing the paste in the mortar
03:13 Steam the chicken wings
03:46 Making the sauce in the wok
07:00 Deep fry chicken wings
07:48 Dish up
08:09 Outro
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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How to make Sweet Thai Chili glazed Chicken Wings Recipe
How to make Sweet Thai Chili glazed Chicken Wings Recipe
Quick and simple healthy game day chicken recipe.
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Spicy Thai Style Grilled Wings | Grilled Wings on Big Green Egg with Thai Sauce
Spicy Thai Style Grilled Wings | Grilled Wings on Big Green Egg with Thai Sauce
For more barbecue and grilling recipes visit:
This Grilled Wings recipe starts off with a dozen whole chicken wings. I’m firing up the Big Green Egg today and grilling these thai style wings.
First season each of the grilled wings with a good dose of Killer Hog’s AP Rub. Let the wings hang out for a few minutes while the grill comes up to temperature. On my Egg I’m shooting for 325 degrees over direct heat. I use Lump charcoal for a fuel source, and just before the wings go on, throw on a couple chunks of your favorite wood. (I’m using hickory today).
Arrange the grilled wings on the cooking grate and close the lid. They’ll need about 5-10 minutes before you have to put an eye on them; so it’s a good time to work on the Sweet Thai Chili Sauce I’m using for a glaze.
Sweet Thai Chili Sauce for Grilled Wings:
- ½ cup Honey
- ½ cup Sweet Chili Sauce
- ¼ cup Soy Sauce
- 1/8 cup Water
- 4 Garlic Cloves minced
- 1 Tablespoon Sriracha Sauce (more if you like it hot)
- Juice of Lime
- 1 teaspoon corn starch
- 2 teaspoon cold water
Combine the Honey, Chili Sauce, Soy, Water, Lime Juice, Garlic, and Sriracha sauce in a sauce pot. Bring to a simmer over medium high heat stirring often. In a separate bowl whisk the corn starch and cold water and add to the sauce mixture. Bring to a boil and remove from heat.
Flip each grilled wing after 5-10 minutes and continue cooking. The goal here is to keep them moving so they don’t get too dark.
After 25-30 minutes of turning the grilled wings, they should all be about the same color. Dip each one in the sauce (be sure to reserve about ¼ cup of sauce for drizzling at the end).
Continue cooking the thai style grilled wings for 5 more minutes on each side and then check for doneness. Easiest way to tell if a grilled chicken wing is done is pull it apart. If you get a lot of resistance, chances are it’s not ready.
The grilled wing sections should come apart easy and you should see clear liquid (no trace of pink).
Once the grilled wings are done, remove from the grill and garnish with an extra drizzle of Sweet Thai Chili Sauce and a few good pinches of cilantro and green onion.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
THAI BBQ Chicken - All Natural Ingredients - at my Cooking Class in KOH SAMUI Thailand
#thaicookingclass #kohsamui #yingsthaicookinghome
In this episode I am showing you how I am preparing “Gai Yang” - THAI BBQ chicken - at my cooking class in KOH SAMUI Thailand.
“Gai Yang” (ไก่ย่าง) is very popular all over Thailand. People love to enjoy this grilled, marinated chicken with a dipping sauce called “Nam Jim Jaeow” (น้ำจิ้มแจ่ว) and with steamed sticky rice - “khao niaow” (ข้าวเหนียว).
What makes my version of “Gai Yang” so special, is that I use only natural ingredients. As you can see in the video the marinade is made of several very intense herbs so there is no reason to use any kind of artificial seasoning.
For the marinade I am preparing a paste first. This paste contains a whole lot of different herbs such as lemongrass, galangal, turmeric, coriander root, coriander seeds, garlic, black peppercorn etc… This very intense and all natural paste is being mixed with coconut cream, coconut sugar and fish sauce. Once it is mixed up very well I “bathe” my free range chicken in this marinade and let it soak for many many hours. In the video the chicken has been marinated for almost 24 hrs - the longer the better.
For an even better taste I also put some lemongrass leaves into my chicken - here I am also adding another very interesting herb - “Tiger ear leaves” - for a special twist.
While grilling the chicken I am preparing “Nam Jim Jaeow” - a simple dipping sauce made of fish sauce, coconut sugar, tamarind juice, shredded dry chillies and grounded roasted sticky rice. I also like to add sawtooth coriander to this dipping sauce.
Once the chicken turns crispy from the outside and tender from the inside we are ready to enjoy our “Gai Yang” - Thai BBQ chicken full of natural aroma - finger-licking good. One of my all time favourite Thai foods.
Please go ahead and try it yourself - it’s really worth it to go for this style of natural taste and well-balanced aroma.
If you have specific questions on how to prepare “Gai Yang” or questions regarding our Thai Cooking Class in Koh Samui in general, then please feel free to contact me via one of the contact links below.
Best regards from sunny Samui
Timestamps:
0:00 Preparing Chicken
2:43 Getting Herbs from the Garden
6:13 Marinating Chicken
14:53 Grilling Chicken
19:22 Making Dipping Sauce
22:05 Enjoying Gai Yang
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Thai Spicy Chicken Wings Recipe - Sticky Wings - BBQ or Skillet
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Thai Spicy Chicken Wings Recipe - Sticky Wings - BBQ or Skillet
Thai Curry Paste - Pre packed / Store bought
Unlike pre-packed pasta sauces, Thai curry is pretty good on the whole and way more authentic than the baby food type Ragu sauces. There are plenty of products on the market and are way easier to use than making it fresh. Of course fresh homemade will always be better but for sure for the convenience store brought Thai paste is a winner.
Thai people refer to dishes that are known as Thai curries in the Western world as Kaeng (also written as gaeng; Thai: แกง, IPA: [kɛːŋ]). The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chilies, and garlic as essential ingredients.Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste.
Thai Sticky Chicken Wings. Easy to make Sticky Chicken Wings. Sticky Barbecue Chicken Wings.
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course. For the full printable recipe, please visit our website
For more Learn to Cook videos, please subscribe to our channel.
Ingredients
900g / 2lb Chicken wings
For the Marinade:
250ml Light soy sauce
2Tbs Fresh ginger, finely chopped
2Tbs Coriander leaf, finely chopped
2Tbs Fresh garlic, finely chopped
2Tbs Chilli sauce
Juice of half a lemon
For Cooking:
4Tbs / 60g Butter
½ Cup honey
Instructions
Cut the wing tips from the wings and discard. Cut through the center joint of each wing.
Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator.
Remove the wings from the refrigerator and drain of the liquids by straining in a colander.
Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey.
Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes.
The wings will be glossy and well coated with a thick sticky glaze.
Transfer the wings to serving platters and serve immediately.