These Thai-glazed chicken wings are marinated in coconut milk, fish sauce, brown sugar, sesame oil, lemongrass, lime zest, lime juice, chilies and salt, grilled, then garnished with chopped fresh cilantro. Anything with coconut milk gets my attention, as does anything with fresh cilantro. Combine the two and wow!
This recipe comes from Chrissy Teigen and her book Cravings: Hungry for More. They went great with her sesame slaw and coconut rice.
I used lemongrass from a tube because I didn’t want to run to the store for fresh lemongrass.
Grilled Thai-Glazed Chicken Wings
Marinated in coconut milk, brown sugar, fish sauce then grilled, these chicken wings hit all the right notes.
Servings: 4
Ingredients
- 14 oz can of coconut milk shaken
- 6 Tbs fish sauce
- 6 Tbs brown sugar
- 2 Tbs sesame oil
- 2 Tbs chopped lemon grass (from 1 stalk)
- 2 limes, zest and juice
- 10 small Thai bird chili peppers or 1 large jalapeno Thai chiles are hotter
- 2 tsp kosher salt
- 3 pounds chicken wings, separated at the joint into sections
- fresh cilantro, chopped
Instructions
Marinade the Chicken Wings 4-24 hours
- Mix together the coconut milk, fish sauce, brown sugar, sesame oil, lemon grass, lime zest, lime juice, chiles and salt in a large bowl.
- Add the chicken wings and stir to coat all surfaces. Cover (or throw it all in a zip lock bag) and refrigerate. Marinate 4-24 hours.
Cook the Wings
- Preheat a grill to medium-high heat. Drain the marinade from the wings and discard. Grill the wings, turning, periodically, 12-15 minutes, until the skin is crisp and golden and the chicken is cooked through.
- Put the wings on a serving platter and sprinkle the chopped cilantro. Add a few fresh chiles if you are feeding people who like things spicy!
These wings converted Marlo into a wing-lover. He’s already asked me to make them again. You can serve them as an appetizer or turn them into dinner like I did, with some coconut rice and slaw.
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