Thai Wings

Every since I saw this amazing article, I've been making chicken wings for almost every football game. (I'm not really into football, so it gives me a tasty project while Jamie's screaming at the TV and checking his fantasy football scores.) Last night was the first wing-dinner of the season, and I decided to try a new one. Grace Parisi's recipe has a basic formula, then you add a few things to customize it. Our favorites have been the Maple-Chipotle, Jamaican Jerk, and Old Bay. This time, I thought I'd use the same formula but add a spicy, sweet, sour Thai twist. Big hit! They are totally joining the wing roster.

They're spicy and sweet and tangy and super addictive. And the basil and cilantro add a nice fresh contrast. Can't wait to make them again.
Serves 2
Ingredients:
1 pack of chicken wings (the regular packs at the grocery store), cut into drums and wings if they weren't already - discard the wing tips or save for stock
2 tablespoons flour
1 teaspoon salt
1 teaspoon coriander
1/2 tsp black pepper
Olive oil spray
1.5 tablespoons melted butter
1.5 tablespoons green Tobasco or other green, jalapeno hot sauce
1 teaspoon sugar
Juice of half a lime
1 Thai chili, minced
1 teaspoon fish sauce
Handful of cilantro and basil, roughly chopped

Directions:
Preheat oven to 500 degrees. Line a baking sheet with tin foil and spray with olive oil spray. In a large bowl, mix flour, salt, pepper, and coriander. Add the wings and toss to coat thoroughly. Place on the baking sheet, leaving room between each wing so they don't steam, and then spray liberally with the olive oil spray. Put in the oven and bake 40 minutes, turning once or twice, until crispy.

In a large bowl, mix the butter, hot sauce, sugar, lime juice, Thai chili, and fish sauce. Put the wings into the bowl and toss so they are thoroughly coated in sauce. Pour them onto a plate and sprinkle with the cilantro and basil.