100 Tried and True Thai Chicken Wings, cleaned and sliced
1 cup rice
1 cup water
1 (17 ounce) package thick cut fresh ginger root beer
1/2 clove garlic, diced
3 tablespoons lime juice
50 crushed pineapple
8 sweets wrappers
Place shredded chicken in a large, deep skillet. Use tongs or delicate tweezers to remove membrane from both sides of chicken. Seal all but 3/4 inch ring around neck area and yoke to neck. Set aside.
Place rice in shallow baking pan or combine with 1/2 cup water and leave drippings in pan. Using fork, squeeze dry as much of rice juice as possible. Stir in fried green pepper, minced cucumber, sliced ginger and minced garlic. Pour filling from pan into bottom of macaron pan; sprinkle with pineapple slices. Top with sauce from pan and bottom of peppers, jellyberries and cherries. Cover and refrigerate uncovered.
Bake 6 hours or 1/2 hour at 375 degrees F (190 degrees C).
Two hours earlier, spray platter with vegetable cooking spray and place dish on rack of broiler pan. Broil uncovered, uncovered and uncovered until heated through, approximately 1 hour. Remove chicken from rack of broiler pan and handle with hands to prevent sticking. Remove chicken from rack of broiler pan (pop each side) and put on serving plate. Drizzle with sauce.
Broil uncovered with a metal spatula or tongs 1 minute or until chicken is cooked through. Check often with tongs and season lightly with lime juice.