Friday, September 17, 2010

2010 Challenge: Winging It

For millions of Americans their sole sustenance comes in the form of wings served by large breasted women with a side of beer. It really is a shame as these wings are often puny and dry, but hey the view ain't half bad. A few weeks ago, I wrote about Larburgers, the burger craze that is sweeping no man's land. During that same meal at Siamese Thai, I made the foolish decision to order Basil Chicken Thai hot (above). My mouth burned for approximately forty-five minutes before Lindsay stopped laughing uncontrollably.

So here, you suffer for a bit. Finding large breasted women in tight shorts to serve them to you is all on you.

Grilled Thai Chicken Wings

Get yourself some chicken wings. Place them in a shallow pan and salt them. Now pepper them; now sprinkle hot Hungarian Paprika over them. Toss, set in fridge for 2-3 hours.

While your coals heat up, in a large bowl add a tablespoon of Thai Red Curry Paste. It is sold in a small jar and available in most grocery stores. To this add, a half stick of room temperature butter, and a few shakes of your favorite hot sauce. I used Rooster sauce to keep it in the Asian family of networks. Mix all of this up to create something between a solid and a liquid.

Grill your chicken wings over a low but substantial flame, until done. Then toss in the butter mixture, sprinkle with green onions and serve. Dibs on the drumettes.

No comments: