Stir-Fried Chicken Wings With Hot Basil and Chiles | Oregonian Recipes

Ingredients

• A Thai granite mortar and pestle
• An 11- to 14-inch flat- bottomed aluminum, stainless steel, or carbon steel wok
• A wok spatula
• A lid large enough to cover the wok
• 2-1/4 pounds chicken wing flats and drumettes
• 2 tablespoons Thai fish sauce
• 1 teaspoon kosher salt
• 1 large stalk lemongrass, bottom 1 inch, top 9 inches, and outer layer removed
• 5 cilantro roots
• 5 stemmed dried Thai chiles
• 1 teaspoon black peppercorns
• 9 peeled garlic cloves, halved lengthwise
• 8 stemmed fresh red Thai chiles
• 4 large fresh or frozen makrut lime leaves
• 1/2 cup neutral oil (such as rice bran or canola)
• 1-1/2 cups water
• 1 tablespoon Thai thin soy sauce
• 2 cups holy basil leaves or fresh cumin leaves