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Mahogany Chicken Wings with Green Papaya Salad

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Submitted by Owen_Munee

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

1 days

These wings earn their name. Chicken drumettes marinate for a full day in a blend of hoisin, plum sauce, soy, sherry, and honey until the sugars saturate every fiber. Roasting pulls all that glaze forward, turning the skin a deep, glossy mahogany that tastes equal parts savory and sweet. The overnight marinate is key. Six hours gets you flavored chicken. Twenty-four gets you wings with complexity that reach all the way to the bone.

The green papaya salad on the side is the counterweight. Shredded unripe papaya stays crunchy like a firm cucumber and soaks up a dressing of lime juice, fish sauce, sugar, and dried shrimp pounded with garlic. Long beans add snap, toasted cashews bring richness, and the whole thing cuts through the lacquered sweetness of the wings.

Chef Tips

  • Baste the drumettes every 10 minutes while roasting. Frequent basting is what builds that deep mahogany color.
  • Shred green papaya on the coarsest side of a box grater for that signature long, crunchy texture.
  • Line the baking pan with foil. The marinade caramelizes onto bare metal and turns into a cement-level cleanup job.
  • Taste the papaya salad dressing before tossing. It should hit all four corners: salty, sour, sweet, funky.

Variations

  • Swap drumettes for full chicken wings split at the joint.
  • Add a teaspoon of grated fresh ginger to the marinade for extra warmth.
  • Use green mango instead of green papaya for the salad if papaya is hard to find.

Ingredients

1 237
CUP ML HOISIN SAUCE *
¾ 177
CUP ML PLUM SAUCE
½ 118
79
¼ 59
CUP ML SHERRY *
6 6
LARGE LARGE GARLIC CLOVES *
4 1.8
POUNDS KG CHICKEN DRUMETTE *
1 453.6
POUND G GREEN PAPAYA
sliced *
5 5
CLOVES EACH GARLIC
2 57.8
OUNCES ML/G LONG BEANS
cut up *
2 30
TABLESPOONS ML CASHEW NUTS
roasted *
¼ 1.3
TEASPOON ML SHRIMP *
3 45
TABLESPOONS ML LIME JUICE
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML FISH SAUCE

Directions

In a large bowl, combine hoisin, plum and soy sauces, vinegar, sherry, honey, green onions and garlic, mix well.

Add chicken drumettes, cover and marinate at least 24 hours in refrigerator.

Next day, preheat oven to 375℉ (190℃).

Arrange drumettes on baking pan and roast, basting frequently, until marinade thickens and chicken is a mahogany color, about 30 to 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 83 25% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 571mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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