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So, after seeing ChisoxJims post the other day, I got all excited and stuff about how great the flavors listed would be. It reminded me of some stuff I did aboot 20 years back, when I had a room mate in college from Malaysia, that introduced me to all the cool flavors available from an Asian grocery. While I did not follow Jims recipe exactly due to some ingredient issues, I hit it most of the way. And it was outta the park good:
Went with a combo of wings and legs. Left a few naked for the kid, and one marinated wing unglazed in order to gauge the marinade flavor. Jim originally only went an hour or so in the marinade, and thought it could have gone longer, I went 6, and agree with Jim, overnight would have been great. The marinade itself, after six hours had an aroma that was very similar to a fresh cut wheel of Parmesan cheese.... I added some basil stems and leaves, in addition to the cilantro in the recipe. The only thing I would add next time(and there will be one) would be some lime juice in both the marinade and sauce for a bit of acidity to help balance out the sweet/salty thing. The heat was just right for the average person. If one wants it hotter, that would be an easy fix.
Really worth a look!
Went with a combo of wings and legs. Left a few naked for the kid, and one marinated wing unglazed in order to gauge the marinade flavor. Jim originally only went an hour or so in the marinade, and thought it could have gone longer, I went 6, and agree with Jim, overnight would have been great. The marinade itself, after six hours had an aroma that was very similar to a fresh cut wheel of Parmesan cheese.... I added some basil stems and leaves, in addition to the cilantro in the recipe. The only thing I would add next time(and there will be one) would be some lime juice in both the marinade and sauce for a bit of acidity to help balance out the sweet/salty thing. The heat was just right for the average person. If one wants it hotter, that would be an easy fix.
Really worth a look!
worthy from here 
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