Grilled Thai Chicken Wings Recipe
Sweet, spicy, and deliciously sticky, Thai chicken wings are a lot of fun to eat. The marinade for this grilled recipe is filled with authentic flavors.
- Serves: 4 persons
- 2pounds chicken wings (about 6 whole wings)
- 1cup sweet chili sauce
- 2tablespoons packed brown sugar
- 4tablespoons soy sauce
- 2tablespoons fish sauce
- 1tablespoon lime juice
- 2tablespoons chopped cilantro (chopped)
- 3cloves garlic , minced (or 1 tablespoon dried, minced garlic)
- 1tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 2scallions (sliced; greens reserved for garnish)
- 1to 2 tablespoons chili paste (to taste)
- Optional: 1 makrut lime leaf
Step 1Gather the ingredients.
Step 2Using a sharp chef's knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette. Discard the wingtips (or reserve them to make stock ).
Step 3In a medium bowl, combine all of the other ingredients. Mix well.
Step 4Place the wings in a plastic zipper bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
Step 5Preheat the grill for medium heat (about 350 F). Remove the wings from the bag.
Step 6Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 165 F. Discard any remaining marinade.
Step 7Garnish with chopped scallion greens. Serve and enjoy.