Spicy Thai Wings

A penny for your thoughts gets turned around. You’ll be searching for valuable pennies after reading and grilling.

by Jean Hecker

Recently, I read an article about a 1943 copper penny worth more than $200,000 and I thought about my can full of pennies and how I just might be able to put in that pool this year. So when I got home, I pulled out the can and started looking at each penny. Well, I did not find a valuable penny, but as I looked at the year each one was minted, I started remembering events, people, and places associated with those years. Things and people I had forgotten suddenly appeared in my mind’s eye and the old adage “A penny for your thoughts” suddenly got turned around to “A thought for your penny!”

My favorite summertime memory is associated with the years 1962 to 1967 at our family home on Karin Street. It was me, my sister Linda, and our Cocker Spaniel Taffy roaming the neighborhood, raising hell and generally having a great time living in the moment. I found many pennies with those years and each one brought a memory and a smile to my face!

We’re in the dog days of summer now and turning on the stove is not an option. The only thing to do is get out the grill and cook up some wings—there is nothing better!

Spicy Thai Chicken Wings

Preheat grill, put coals on one side or turn on one side of gas grill.
3 pounds of split chicken wings
1 8-oz. jar of Thai Red Chili Paste
3 limes
Salt and pepper to taste

Lightly salt and pepper the wings and place on cool side of grill and let cook for 15 minutes, turning two or three times.

Place wings when cooked on a large piece of double foil back on the grill and then with a pastry brush, coat each wing with the chili paste and turn often for another three to five minutes.

When thoroughly cooked to about 160ºF, remove from the grill and sprinkle thinly sliced scallion and cilantro over chicken. Serve with lime wedges.

Jean Hecker is a full-time travel agent at Magic Carpet Travels and a part-time foodie. She has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

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Food for Thought