Thai Chicken Wings

Thai Chicken Wings, 3 Pepper Stir Fry, and Herb salad

Today my daughter had to do a science project dissecting a chicken wing.  Of course I couldn't find just one wing for her so I bought a whole package.  The trouble was that I had no idea what I was going to do with the rest of them.(I had only made wings one other time and they didn't really turn out well... though they had been frozen for a while.)  I was watching her cut off the skin and inspect the tendons and joints when I got an idea.  I had a lot of Thai ingredients left over from an Asian soup I had made so why not use them for Thai Chicken Wings.  Here's what I came up with.
Thai Chicken Wings      
About 15 chicken chicken wings (if whole wing, seperate at joints and save tips for other use)
Juice of 2 limes
2 T soy sauce
3 T honey
1" piece galangal root coarsely chopped
1/2" piece ginger root chopped
3 1" pieces of lemongrass
1 T olive oil

 Teriyaki Sauce:
4 T mirin
4 T soy sauce
Juice of 1 orange
1/2 tsp grated ginger
3 T sugar
1/4 tsp red pepper flakes

Teriyaki sauce

Preheat oven to 425.
Mix all ingredients except chicken into a flat bottom baking dish until honey is well incorporated.  Add chicken wings and turn to coat.  Marinate 6 hours.  Take chicken out of fridge and bring to room temperature.  Make sauce.  Put all sauce ingredients in a small saucepan and bring to slow boil.  Turn down heat and let simmer until sauce thickens, about 10 minutes, stirring frequently.

Wings just before sauce is poured on

Lay a sheet of aluminum foil in a baking sheet and spray with cooking spray.  Arrange chicken wings in single layer in pan.  Cook for about 25 minutes or until well browned.  Remove from oven and lower heat to 350. Place chicken in a baking dish and pour 1/2 the sauce over wings.  Return to oven and bake about another 10-15 minutes.

3 Pepper Stir Fry

3 Pepper Stir Fry

1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
1/4 cup red onion chopped
1 tsp salt
pepper
1 tsp sesame oil
1 T sesame seeds
1 tsp teriyaki sauce from above      
1/4 cup cilantro chopped
Saute peppers in olive oil until they begin to soften.  Add onion, salt, and pepper.  Add sesame seeds, sesame oil, and teriyaki sauce.  Simmer until peppers are tender but not mushy.

Serve the wings and peppers with a fresh herb salad and enjoy.  Even my son liked them except when I dipped his morsel in more teriyaki sauce.  He grimaced and asked, "Uhhhh is there some sauce on this?"

Kathy