This recipe was a popular one at the restaurant that my wife was working in, located in Merrimack, New Hampshire (now I believe no longer in business - at least not under the same management). The original was available in two strengths quot;normal' and 'five flames' - so you can suit yourself as the heat by simply increasing and decreasing the amount of chiles and curry paste that is added to the stuffing mixture.
As for the question 'how many does it make' the answer is that it depends on how well you stuff the wings.
The original was known as 'mini drum sticks' incidentally, and the ingredients added to the stuffing were the plain chiles, ginger and garlic, not the marinated variants that my wife includes in this version.
These little morsels can be eaten as a starter, or as a snack on their own. They are also served as a side dish with a larger Thai dinner.
If you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!
Marinade
Stuffing
Wings
Posted by WingsFan91 at Recipe Goldmine 11/16/2001 4:23 pm.
Special thanks to Muoi Khuntilanont.
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