Bar snack recipes: chicken wings with peanut butter and Thai green curry and grilled oysters
- These nifty nibbles are a far cry from the greasy, over-salted small dishes served in pubs
- With just a few moderations – like grilling instead of frying – these pair perfectly with beer, sangria or champagne
Bar snacks have a bad reputation. The small dishes served in pubs and bars to accompany drinks are usually far too greasy and salty because they are designed to make you thirsty, encouraging you to buy more drinks. But that doesn’t mean these dishes can’t be delicious – with a few modifications.
This first recipe is great with beer, or if you prefer (as I do), a jug of sangria. The second recipe is elegant enough to serve with champagne or a good chilled white wine.
Chicken wings with peanut butter and Thai green curry
Peanut butter and green curry chicken wings were a popular bar snack at a restaurant I worked at in Lan Kwai Fong. The wings were deep fried with whole garlic cloves before being piled onto a serving plate. Recreating the dish at home, it’s far easier (and less messy) to grill the wings in the oven.
The quality of the peanut butter matters – but, ironically, you want the cheaper stuff. Don’t use natural peanut butter because the oil separates out from the solids. You want peanut butter that’s smooth and cohesive. Buy the type without added sugar.
1kg chicken wings, middle and drumette portion only
50 grams Thai green curry paste