Thai Grilled Chicken Wings
Thai Grilled Chicken WingsAustin Bush
The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
Recipe information
Yield
4 Servings
Ingredients
Dipping sauce:
6 dried chiles de arbol
1/3 cup fish sauce
1 tablespoon fresh lime juice
1 tablespoon toasted sesame seeds
2 teaspoons sugar
Wings and assembly:
1/2 cup oyster sauce
1/2 cup Thai thin soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
2 pounds chicken wings, tips removed, drumettes and flats separated
Special equipment:
A spice mill or a mortar and pestle; twelve 8" bamboo skewers soaked in water at least 1 hour.
Preparation
Dipping sauce:
Step 1
Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed.
Wings and assembly:
Step 2
Prepare grill for medium-high heat. Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Add wings; toss to coat. Let sit 20–30 minutes (if allowed to marinate longer, they'll be too salty). Thread 2 flat pieces onto each skewer on a diagonal, spacing about 1/2" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.
Recipe notes
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