What is a good recipe for chicken wings Thai style?

I don't know if it is authentic Thai but our NOW restuarant has a yummy chicken wing "Thai" style that is swimming in a sticky brown sauce with cilantro. Also, ,how do they make the wings look like mini drumsticks?What is a good recipe for chicken wings Thai style?
Here is one of my favorite EFH

THAI STYLE BASIL CHICKEN WINGS



Recipe By :

Serving Size : Preparation Time :0:00

Categories : Chicken



Amount Measure Ingredient -- Preparation Method

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1or2lb Chicken wings

1 Thinly sliced onion

2 Ribs celery slant sliced

1/2 c Cold water

3/4 c Tomato juice

1 Diced red bell pepper

1 sm Minced hot chili pepper

1 Minced clove garlic

2 tb Chopped fresh basil

1 tb Light soy sauce

1 t Cumin seeds

1/4 ts Cinnamon

1/4 ts Ground ginger Spray large nonstick skillet with cooking spray. Brown chicken wings with no fat added, turning to brown evenly.

Remove chicken wings and set aside. Combine onion, celery and water in skillet; cook and stir for two minutes. Add tomato juice, bell pepper, chili pepper, garlic, basil, soy sauce, and spices; simmer uncovered for 2 minutes. Uncover and simmer until sauce is thick about five minutes. Return chicken wings to skillet; cook and stir until heated through.





Thie Buffalo-Style Chicken Wings



Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Poultry



Amount Measure Ingredient -- Preparation Method

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12 Chicken wings (about 2 lbs)

1/2 cup All purpose flour

2 tablespoons Butter or margarine

1/4 cup Sliced green onions

1 medium Clove garlic -- finely

Chopped

1 cup (8 ounces) WISHBONE Sweet

N' Spicy French Dressing

1 teaspoon Thyme leaves

1 teaspoon Oregano

1 teaspoon Ground cumin

1/2 teaspoon Hot pepper sauce **



First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.What is a good recipe for chicken wings Thai style?
Thai Pandan Chicken



Pandan (screwpine pandanus) is a type of tree that grows in Southeast Asia. Pandan leaves have a sweet, unique flavor, and the green dye from their leaves makes for colorful dishes and desserts. Pandan chicken is made by marinating the chicken in a pandan sauce, then actually wrapping the chicken pieces in pandan leaf (this step is optional) for a colorful, flavorful dish that's beautiful to serve as an appetizer or main dish at a potluck or party. ENJOY!



1 package of a dozen chicken wings, "drumlets", or small chicken drumsticks (SERVES 4 as an Appetizer)

optional: 1 package pandan leaves (usually found in the freezer section of your local Asian food store)

1 cup or more oil for deep-frying (canola works well), OR you can barbeque the chicken

PANDAN MARINADE/SAUCE:

1/2 can good quality (thick) coconut milk

2 tsp. ground coriander seeds (grind them yourself in a coffee grinder for the best flavor)

2 tsp. dark soy sauce

2 Tbsp. fish sauce

2 Tbsp. oyster sauce

2-3 cloves garlic

1 thumb-size piece galangal (or ginger), peeled and sliced

juice from half a lime

1/2 tsp. pandan paste (available in a tiny bottle at Asian grocers and food stores)

Optional: 1 green or red chili, minced



Place all marinade/sauce ingredients in a food processor, OR simply mince and stir everything together by hand. Note that you should be left with a sauce that is quite green in color.

Taste-test the sauce for salt and spice. If not salty enough, add a little more fish sauce. If too salty, add a little more lime juice. If too spicy, add more coconut milk. And if it's not spicy enough, add more chili.

Pour 1/3 of the sauce over chicken and mix to combine. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. Note that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan.

Pour the rest of the sauce into a bowl or container. This will be used later as a dip (if you plan to let the chicken marinate overnight, cover sauce and store in the refrigerator).

If Using Pandan Leaves: After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece. Start wrapping several inches down the leaf to allow enough extra for tying ends together when you're done. The leaf needn't cover the chicken completely. Start and end the wrapping at the end of the drumstick (on the bone). If frying the chicken, discard any remaining marinade. If grilling, save the marinade to baste the chicken.

If Frying the Chicken: Pour 1 cup or more canola oil into a small to medium-size frying pan over medium-high heat (oil should be at least 1 inch deep). When oil starts to "snake" across the bottom of the pan, try dipping a corner of one of the wings into the pan. If the oil starts to sizzle, it is hot enough. If nothing happens, the oil needs more time to heat up.

Once oil is hot enough, reduce heat to medium. Use tongs to place the chicken in the oil. If the oil splatters or "pops", try reducing the heat or adding a little sea salt to the oil.

Turn the chicken pieces after 5 minutes to cook the other side. Chicken will take between 10 and 18 minutes to cook, depending on the size of the pieces and the heat of your oil. Chicken is done when it turns golden brown and pandan leaves have turned brown and crispy-looking.

If Grilling on the Barbecue: Place chicken pieces over a hot grill and cook until the juices run clear and pandan leaves have turned brown and crispy-looking.

Serve chicken together with the pandan sauce you made earlier. This sauce can be served at room temperature or gently heated up (1 minute over medium heat). Tip: don't overheat or boil the sauce, as you will lose most of the flavor and nutrients .

If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice, the sauce served on the side.

To eat, unwind the pandan leaf from the chicken piece (if using) and discard. Dip the chicken into the pandan sauce and eat. This makes a terrific party finger food! Or pour some of the sauce over the chicken and rice. ENJOY!

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