Mahogany Chicken Wings With Green Papaya Salsa

Recipe Ingredients

1 cup	237ml	Plus 2 tablespoons hoisin
		Sauce
3/4 cup	177ml	Plum sauce
1/2 cup	118ml	Light soy sauce
1/3 cup	78ml	Cider vinegar
1/4 cup	59ml	Each: dry sherry and honey
5		Green onions - minced
6		Garlic cloves - minced (large)
4 lbs	1816g / 64oz	Chicken drumettes
		Green papaya salad
1 section		Thai basil
		Green Papaya Salad
1 lb	454g / 16oz	Unripe green papaya - peeled
		And grated - or cut into
		Julienne strips
6		Green bird's eye chilies
		Seeded and diced
5		Garlic cloves - minced
1		Beans - blanched and cut
		Into 1-inch pieces
2 tablespoons	30ml	Roasted cashews
1/4 teaspoon	1.3ml	Dried shrimp - minced
3 tablespoons	45ml	Fresh lime juice
1 tablespoon	15ml	Crushed palm sugar
1 tablespoon	15ml	Bottled Thai fish sauce

Recipe Instructions

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

Place Green Papaya Salad on a large platter and arrange Mahogany Chicken Wings over top. Garnish with Thai basil.

Source:
Madhur Jaffrey's Indian Cooking

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