Grilled Thai-Glazed Chicken Wings
Marinated in coconut milk, brown sugar, fish sauce then grilled, these chicken wings hit all the right notes.
- 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
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!