thai-glazed grilled chicken wings
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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


  • 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!