Mahogany Chicken Wings with Green Papaya Salad
Author: Kitchens
  • 1 Cup plus 2 Tablespoons hoisin sauce
  • 3/4 Cup plum sauce
  • 1/2 Cup light soy sauce
  • 1/3 Cup cider vinegar
  • 1/4 Cup each: dry Sherry and honey
  • 5 green onions, minced
  • 6 large cloves garlic, minced
  • 4 pounds chicken drumettes
  • Green Papaya Salad:
  • 1 sprig of Thai basil
  • Green Papaya Salad:
  • 1 pound unripe green papaya, peeled and grated, or cut into julienned strips
  • 6 green bird's eye chilies, seeded and diced
  • 5 cloves garlic, minced
  • 2 ounces long beans, blanched and cut into 1-inch pieces
  • 2 Tablespoons roasted cashews
  • 1/4 teaspoon dried shrimp, minced
  • 3 Tablespoon fresh lime juice
  • 1 Tablespoon crushed palm sugar
  • 1 Tablespoon bottled Thai fish sauce
  1. 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.
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