Peek Gai Mao Daeng (Drunken Chicken Wings)


  • 750 gm (1.5 lbs) chicken wings
  • 1 Tbsp fish sauce
  • 1Tbsp sugar
  • quarter cup thinly sliced lemongrass
  • 10-15 cloves garlic, crushed
  • 1 tablespoon ground black pepper
  • 1 tablespoon chopped Thai chillie
  • 1/4 cup chopped coriander/cilantro (including roots if possible)
  • 1/4 cup  tomato chillie ketchup
  • 1/4 cup whisky (preferably bourbon or Mekong whisky)

  1. Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.
  2. Barbeque or grill the wings over fairly high heat until cooked through.
  3. Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part sriracha sauce.