Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
There's an asian TD going on, and I wanted wangs, so I figured I'd kill 2 birds..
Decided I would make 2 kinds, 1 Thai, 1 Korean
First I got a pile of wings -
For the Korean, I made my favorite, Dakkochi. Recipe can be found here..
Mixed up the marinade -
Separated the wings for this one, and decided to cook them whole for the thai..
Put the wangs in their bath of deliiciousness for a few hour nap in the fridge and made the thai ones..
For the Thai, I started with some thai chilis from my garden. I sure am going to miss picking fresh peppers when winter comes..
Mashed up chiles, garlic, shallots, and some ginger in the molcajete
Added that to some lime juice, fish sauce, soy, and palm sugar. Can't tell you amounts, I was just riffing on thai ingredients and looking for a nice balance of salty/sweet/sour/savory... It was really tasty alone, I think it'd make a good dressing.. Anyway. put the wings in to marinade for the afternoon while I watched football..
Next I made a sweet hot Thai chili sauce - (Red bell, garlic, chiles, sugar, vinegar, pounded/crushed by hand in the molcajete, then heated for a few minutes to thicken. Once it cooled, shallots and crushed peanuts were added -
And the dakkochi sauce -
Got the thai wings ready.. Stuck em on a skewer and dusted with fresh Black pepper
Dakkochi wings don't need anything
Wangs hit the shirley warmer over an applewood fire. When they had some nice color, I glazed both with their sauces..
As they were almost done I added some asparagus. Love the warmer!
And its dinner time!
It was great! Thai ones were a hit! Dakkochi were great, but the kids said they were too spicy, so more for me!
Decided I would make 2 kinds, 1 Thai, 1 Korean
First I got a pile of wings -
For the Korean, I made my favorite, Dakkochi. Recipe can be found here..
Mixed up the marinade -
Separated the wings for this one, and decided to cook them whole for the thai..
Put the wangs in their bath of deliiciousness for a few hour nap in the fridge and made the thai ones..
For the Thai, I started with some thai chilis from my garden. I sure am going to miss picking fresh peppers when winter comes..
Mashed up chiles, garlic, shallots, and some ginger in the molcajete
Added that to some lime juice, fish sauce, soy, and palm sugar. Can't tell you amounts, I was just riffing on thai ingredients and looking for a nice balance of salty/sweet/sour/savory... It was really tasty alone, I think it'd make a good dressing.. Anyway. put the wings in to marinade for the afternoon while I watched football..
Next I made a sweet hot Thai chili sauce - (Red bell, garlic, chiles, sugar, vinegar, pounded/crushed by hand in the molcajete, then heated for a few minutes to thicken. Once it cooled, shallots and crushed peanuts were added -
And the dakkochi sauce -
Got the thai wings ready.. Stuck em on a skewer and dusted with fresh Black pepper
Dakkochi wings don't need anything
Wangs hit the shirley warmer over an applewood fire. When they had some nice color, I glazed both with their sauces..
As they were almost done I added some asparagus. Love the warmer!
And its dinner time!
It was great! Thai ones were a hit! Dakkochi were great, but the kids said they were too spicy, so more for me!
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