1 1/2 pounds of chicken wings eliminate the tip end piece
marinade:
1 tab fish sauce (nam pla)
2 tabs thinly sliced and pounded lemon grass
10-15 cloves garlic, crushed
1 tab freshly milled black pepper
1 tab chopped red birdseye chiles (prik ki nu)
2 tabs chopped cilantro
(including roots if available)
2 tabs tomato ketchup
2 tabs whisky
(preferably bourbon or rice whiskey- Mekong type)
Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge.
They should then be barbequed or grilled over fairly high heat until cooked through.
dipping sauce:
1/2 cup mayonnaise
1/2 cup tomato ketchup
1/2 cup hot chili sauce (Tabasco is suitable)