Butch cooking school – one for the butches
I started making a kick ass Thai chili sauce a few years back – one of my femme friends told me after eating the following meal that all I needed to do to have women falling all over me was take a bowl of it to the bar – that it was so good it was an instant panty dropper. It’s actually my favorite thing that I make – and it’s really really easy. However, in a SB change up, I’m going to suggest making this one for your butch buds – it’s awesome for a game, and easily done indoors or on the grill – wings w/ Thai chili sauce.
First, lets make the sauce – it’s crazy crazy easy.
1 cup sugar
2 cups water
1/3rd cup rice vinegar
dash soy sauce
1 tbsp fish sauce
1 tsp sambal oelek
2 cloves garlic peeled/smashed
4 1/2 inch slices of ginger (not an exact science, just make sure you peel it)
1 tsp corn starch/tapioca starch
handful of cilantro chopped
Ok. Put all ingredients except the starch and cilantro into a saucepan and turn on the heat. bring to boil, then back it down to a simmer – let it cook for about 15 minutes. In a small bowl add about a tbsp of water to the corn starch and mix it up. Remove the big chunks of ginger and garlic (discard) and bring the mix back to a boil. Stir in the starch liquid until it’s incorporated, and then remove the sauce from the heat. As it cools down it will thicken to the perfect consistency to coat the wings.
On to the wings. For this recipe I use a pack that has about 20 full wings in it. You can cook them any way you would like. You can bake them for about 40 minutes at 350 and then brown them up under the broiler. You can grill them, and if you must, you can deep fry them. You can keep them as huge full 3 part wings, or break them down in to smaller pieces – your call. Just make sure the juices on them are running clear so you won’t be serving anyone undercooked food.
Personally? I like the bake/broil method in the winter, and there’s nothing better than grilling them up in the summer.
When they’re done, put them in a bowl and toss them with about 3/4 of your sauce – reserve some for extra dipping. Throw on the chopped cilantro and serve with grilled veggies, rice, etc – pretty much anything works as a side dish if you’re going for a meal (which is what we did,) or you know, with chips and beer (Tiger is my favorite Asian beer) for company appetizers.