Southeast Asian Chicken Wings
Southeast Asian Chicken Wings Recipe.
- Prep time
- 20 min
- Cook time
- 28 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds (1.35kg) whole chicken wings
- 1/2 cup coconut milk
- 2 stalks fresh lemongrass (white part only, coarsely chopped)
- 2 cloves garlic (coarsely chopped)
- 2 scallions (white part only, coarsely chopped)
- 2 Thai chilies with seeds (coarsely chopped)
- 1/4 cup cilantro (coarsely chopped)
- 1 tablespoon minced ginger
- 1 tablespoon fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 12-14 long bamboo skewers (soaked in water for at least 30 minutes)
- oiled paper towel or cloth
- 1/2 cup Thai sweet chili sauce (Mae Ploy)
- banana leaf (optional)
- 2 scallions (green part only, thinly sliced for garnishing)
Instructions
- 1
Use paper towels to pat the chicken wings dry. Transfer the wings to a 1-gallon (3.7-liter) storage/freezer bag.
- 2
In a blender or food processor, puree the marinade until smooth. Pour it over the chicken wings in the storage bag, seal tightly, and coat the wings evenly. Chill for at least 2-4 hours or overnight.
- 3
Remove any excess marinade from the chicken wings. Thread each wing onto a bamboo skewer, from the drumette to the wingtip, to stretch it out.
- 4
Prepare the gas or charcoal grill for grilling. Wipe the grate with an oiled paper towel or cloth. Grill the chicken wings skin side down until golden brown, about 8-12 minutes, depending on the heat. Turn them over and grill the other side for another 8-12 minutes, or until they reach your desired tenderness.
- 5
Brush both sides of the chicken wings with Thai sweet chili sauce and grill until the glaze sizzles, about 1-2 minutes on each side. Transfer the wings to a plate lined with banana leaves, garnish with scallion greens, and serve.