Game Day Eats: Thai Chicken Wings

October 14, 2012

Thai Chicken Wings

Despite the fact that I had decided my previous grilled chicken wings were hands down the best chicken wings I’d ever had, I couldn’t help but wonder how they could be topped. Grilling the wings is a must – it gives the skin a nice crispness and the chicken a smoky flavor that I love. As for the flavors, I’ve long toyed with some Asian-laced chicken wing, and being on a Thai kick, I started thinking about flavors that would lend lots of flavor, a little spice, and taste oh so nice.

Grilled Thai Chicken Wings
Makes 40-50 traditional chicken wings
(I don’t usually break my wings in half, so I get a drummie and wing in one piece instead of traditional 2 pieces)

1/4-1/3 bunch cilantro stems
4 garlic cloves
2 lemon grass stalks, white and light green parts only
3 tablespoons fish sauce
1/4 teaspoon white pepper
1 teaspoon brown sugar
4 lbs. chicken wings
1/4 cup Thai sweet chili sauce, or more to taste
1 lime wedge (1/4 small lime), optional

Add all ingredients from cilantro stems to brown sugar to a food processor, and process into a paste. Add the chicken wings to a non-reactive bowl and rub down with the paste. Cover and refrigerate, marinating the wings for at least 4 hours, or overnight.

Preferred: Grill on a charcoal grill. Evenly distribute the hot coals, and cook the chicken until the skin is crisp on both sides and the chicken is cooked through. Remove chicken from heat and place into a metal or glass mixing bowl. Add the 1/4 cup chili sauce and squeeze the lime juice. Cover with aluminum foil tightly and toss the wings to coat evenly with the sauce (don’t get too crazy here and toss your wings directly up into and through the foil – if you have two same-sized bowls you can flip them and toss that way instead).

Serve immediately, and enjoy!

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