Hors-Derby: Dates vs. Thai Wings

I made the wing recipe below for an hors d'oeuvre contest among friends last night. the recipe looked interesting to me because it uses authentic ingredients. It was tasty and came together well - but, in the end, it looked like a bunch of deep fried chicken wings covered with sticky sauce (which it was). I might try baking rather than deep frying if I do these again. The corn starch and rice flour coating worked very well.

My wifes' goat cheese stuffed, basil and prosciutto-wrapped dates were well made, tasty, unique, outstanding, etc. and earned a well-deserved victory for her.


Thai Wing recipe from MarthaStewart.com:

• 1/2 cup soy sauce
• 1/2 cup fresh lime juice
• 2 tablespoons nam pla (Thai fish sauce)
• 3 cloves garlic, crushed
• 2 fresh red Thai chiles, thinly sliced
• 1 tablespoon sugar
• 2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at the joint
• 1 ripe mango, cut into 1-inch slices
• 2 teaspoons salt
• Grape seed or corn oil, for frying
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1/4 cup chopped fresh mint leaves

1. In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
2. Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
3. Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
4. Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
5. In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
6. Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Hot and Sour Sauce:

• 1/4 cup grape seed or corn oil
• 1/2 cup thinly sliced shallots
• 1/4 cup thinly sliced garlic
• 2 tablespoons chopped dried red finger chiles
• 1/2 fresh red Thai chile
• 1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
• 1/8 teaspoon belacan (shrimp paste)
• 1 1/2 tablespoons palm sugar
• 2 tablespoons tamarind paste
• 2 tablespoons red-wine vinegar
• 2 tablespoons fresh lime juice
• 3/4 teaspoon nam pla (Thai fish sauce)
• 3/4 teaspoon salt

1. Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
2. Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

Date recipe from Epicurious.com

1/3 cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes

Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.