Ingredients Jump to Instructions ↓

  1. 1 c Plus

  2. 2 tablespoons hoisin

  3. Sauce 3/4 c Plum sauce

  4. 1/2 c Light soy sauce

  5. 1/3 c Cider vinegar

  6. 1/4 c Each: dry sherry and honey

  7. 5 Green onions, minced

  8. 6 lg Garlic cloves, minced

  9. 4 lb Chicken drumettes

  10. Green Papaya Salad Sprig of Thai basil GREEN PAPAYA SALAD: 1 lb Unripe green papaya, peeled

  11. And grated, or cut into Julienne strips 6 Green bird's eye chilies,

  12. Seeded and diced 5 Garlic cloves, minced

  13. 2 oz Long beans, blanched and cut 1-inch pieces 2 T Roasted cashews

  14. 1/4 t Dried shrimp, minced

  15. 3 T Fresh lime juice

  16. 1 T Crushed palm sugar

  17. 1 T Bottled Thai fish sauce

Instructions Jump to Ingredients ↑

  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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