Peek Gai Mao Daeng
Drunken Chicken Wings

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You will need
20 (3 joint) chicken wings

Ingredients - Marinade
1 tablespoon fish sauce - nam pla
quarter cup thinly sliced lemon grass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chili peppers
1/4 cup chopped coriander including roots
1/4 cup tomato ketchup
1/4 cup whisky (preferably bourbon or rice whiskey)

Method
1. Mix the marinade
2. stir the wings until thoroughly coated
3. leave to marinade for 12-24 hours in the fridge.
4. Barbeque or grill the wings over fairly high heat until cooked through.

Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce.