HotChili-Mike's Ban Nong Thai Drunken Wings

  2    kg     Chicken Wings

Marinade:
  3    hg     Prik-Khi-Noo (small hot Thai chili - red and green)
  1    small  Pineapple (really ripe and sweet)
  1    medium Garlic
 10    cm     Galanga
 75    g      Cilantro with the root
  2.5  dl     Soy Sauce (Golden Mountain or other Thai)
  1,5  dl     Regency Thai Brandy
  1,5  dl     Limejuice (fresh)

Cut the pineapple in 2 cm pices, chop the chili, the cilantro and
the garlic. Peel the galanga and slice it in 1 mm slices.

Mix all marinade ingredients in a blender for about 5 minutes or
until you have a rather thin marinade free from chunks.

Cover the wings with marinade and put them in the refrigerator for
24 hours. This long time is needed to get the brandy taste all the
way in to the bones.

Deep fry the wings until the skin gets crispy but not burnt.

Enjoy!

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10 December 2007, in Ban Nong Thai, Thailand.

© HotChili-Mike
http://www.hotchili-mike.se