This dish offers a striking contrast of textures and flavors, pairing rich, savory-sweet chicken wings with the crisp, refreshing bite of a traditional Thai green papaya salad. The wings are marinated for at least 24 hours in a complex blend of hoisin, plum sauce, soy, and honey, resulting in a deep mahogany glaze when roasted. The accompanying salad features shredded unripe papaya, long beans, and dried shrimp tossed in a pungent dressing of lime, fish sauce, and chilies. It is an impressive yet manageable meal perfect for weekend dinners or sharing with friends, offering a balance of heat, acidity, and umami.
Mahogany Chicken Wings With Green Papaya Salad
Description
This dish offers a striking contrast of textures and flavors, pairing rich, savory-sweet chicken wings with the crisp, refreshing bite of a traditional Thai green papaya salad. The wings are marinated for at least 24 hours in a complex blend of hoisin, plum sauce, soy, and honey, resulting in a deep mahogany glaze when roasted. The accompanying salad features shredded unripe papaya, long beans, and dried shrimp tossed in a pungent dressing of lime, fish sauce, and chilies. It is an impressive yet manageable meal perfect for weekend dinners or sharing with friends, offering a balance of heat, acidity, and umami.Ingredients
Directions
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In a large bowl, combine hoisin sauce, plum sauce, soy sauce, cider vinegar, dry sherry, honey, minced green onions, and minced garlic.
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Mix the sauce ingredients well to create a uniform marinade.
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Add chicken drumettes to the bowl and coat thoroughly with the marinade.
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Cover the bowl and refrigerate the chicken, marinating for at least 24 hours.
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Remove chicken from the refrigerator and preheat the oven to 375 degrees Fahrenheit (191&# 194;°C).
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Arrange the marinated drumettes on a baking pan in a single layer.
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Roast the chicken, basting frequently with the remaining marinade, until the sauce thickens and the chicken achieves a deep mahogany color, approximately 30 to 40 minutes.
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For the salad, combine shredded unripe green papaya, diced green bird's eye chilies, minced garlic, blanched long beans, roasted cashews, and minced dried shrimp in a large bowl.
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Add fresh lime juice, crushed palm sugar, and bottled Thai fish sauce to the salad mixture.
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Toss the salad ingredients well until evenly coated with the dressing.
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Place the prepared Green Papaya Salad on a large platter.
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Arrange the roasted Mahogany Chicken Wings over the top of the salad.
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Garnish with sprigs of Thai basil before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 97.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 1404.0mg59%
- Total Carbohydrate 18.6g7%
- Dietary Fiber 0.6g3%
- Sugars 11.4g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The chicken requires a long marination time (at least 24 hours) to develop the full mahogany flavor and color. Do not skip this step for best results.
Unripe green papaya can be found in Asian markets. It should be firm and pale green. Peel and shred it using a box grater or julienne peeler.
If you cannot find palm sugar, regular brown sugar can be used as a substitute in the salad dressing.
For a milder salad, remove the seeds from the bird's eye chilies or reduce the quantity.
Store leftovers separately: the chicken wings in an airtight container in the refrigerator for up to 3 days, and the salad is best consumed fresh as the papaya will soften over time.
