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Thai-style Broiled Chicken Wings with Hot-and-Sour Sauce

A dish of broiled chicken wings served with a hot and sour sauce.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Thai-style Broiled Chicken Wings with Hot-and-Sour Sauce

Ovenpreheated broiler, about 4 inches from the heat

Ingredients

Directions

Prepare

  1. Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.

  2. In a heavy-duty resealable plastic bag, toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight.

  3. Drain the wings and pat them dry.

Broil and sauce

  1. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown.

  2. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden.

  3. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar.

  4. Bring the liquid to a boil, stirring, and transfer it to a bowl.

  5. Serve the wings with the sauce.

Nutrition, whole recipe (rough)

376Calories
34 gProtein
19 gFat
19 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Corn1/2 cup kernels (82g)77
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken wings
Provide the meat; halved wings cook evenly and their skin crisps under the broiler.
Garlic
Adds pungent aroma; mashed into a paste it spreads evenly over the wings during marinating.
Light corn syrup
Adds sweetness and body to the sauce, balancing the sharp vinegar.
Distilled white vinegar
Adds acidity, giving the sauce its sour bite.
Dried hot red pepper flakes
Adds heat to the sauce.

The step that matters

Drying the wings before broiling. Patting the drained wings dry removes surface moisture, so the skin can brown and crisp under the broiler instead of steaming.

Swap the clove

How well each one fits the dish's main ingredients (chicken, garlic, pepper, corn, syrup, vinegar):

  1. Basilfits better
  2. Thymefits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against chicken, garlic, pepper, corn, syrup, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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