Super Sticky Thai Chicken Wings & Pieces of String

Jul 12, 2011
Posted by on Jul 12, 2011 in all, main courses | No Comments

So there’s this old New England tale – the kind that gets passed along from one old fisherman to another, then handed down to me when I worked on boats and cooked on a wood stove or a diesel one, up at 4am and in bed at 11pm (the nights that prepared me well for newborns)…

The story goes that New Englanders are notorious about saving things – brown paper, all manner of jars, buttons.  One guy saved everything…[at this point one elaborates the story, piling items up and stretching out the story until dinner is ready]…and when he died, and people sorted through his stuff, they found neatly organized wrapping paper and boxes, one with other smaller boxes and maybe one with empty toilet paper rolls and another with nearly used up pencils and erasers, and another [and so on]…and finally, a box filled with bits of string and labelled “Pieces of string too short to Save.”

Dinner is ready.

Super Sticky Thai Chicken Wings

2 -4 pounds drumsticks and wings

250 ml fish sauce

3/4 cup brown sugar

1/4 cup soy sauce

corn oil for frying

Put the chicken in a large Ziplock bag or container. Mix fish sauce, sugar, and soy sauce until sugar has nearly dissolved. Pour over chicken or into bag. Let marinate for at least 24 hours. Heat oil until a drop of the marinade immediately sizzles. Fry pieces in 1 or 2 batches, letting each side of the wings fully cook before turning. You want the sugars to caramelize so skin becomes nicely browned and sticky. Drain on brown paper bag (NOT PAPER TOWEL OR IT WILL STICK). Serve with simple slightly steamed green beans with sea salt and 30 second corn (drop it in the water you steamed the beans in) with a pinch of salt and a drop of olive oil. Save everything you love however you want, just be aware someone has to go through your stuff someday. Kids, I hope you like glass jars and porcupine quills.

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