Thai Grilled Chicken Wings

Name: Thai Grilled Chicken Wings
Yield: 4 Servings
Ingredients: 6 dried chiles de arbol; 1/3 cup fish sauce; 1 tablespoon fresh lime juice; 1 tablespoon toasted sesame seeds; 2 teaspoons sugar; 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; A spice mill or a mortar and pestle; twelve 8" bamboo skewers soaked in water at least 1 hour.

By Kris Yenbamroong

May 5, 2015

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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.