Thai Grilled Chicken Wings
By MinShien Denis
Images
Serves
8 servings
Ingredients
- 3.5 lbs chicken wings
- ¼ cup vegetable oil, plus more for greasing grill grids
- ¼ cup fish sauce
- 2 tbsp soy sauce
- ¼ cup brown sugar
- ¼ cup lime juice
- 6-8 cloves garlic, minced
- ¼ cup Thai sweet chili sauce
Procedure
Delicious, smoky, bold-flavored Thai inspired grilled chicken wings marinated with fish sauce, soy sauce, garlic, lime juice and brown sugar. Served with Thai Chili sauce.
In a small bowl, combine vegetable oil, fish sauce, soy sauce, brown sugar, lime juice and garlic.
Pat dry chicken wings and pour mixture all over. Marinade chicken for at least 8 hours, or up to 24 hours.
Fire up grill – build a medium fire (not too hot).
Grease grill grids with vegetable oil, then place chicken wings on grill grids. Do not overlap. Spread wings on two grill grids if needed.
Place grill grids onto grill right over the fire. Grill chicken for 4-6 minutes, then flip chicken wings and grill the other side for another 4-6 minutes. Keep flipping until internal temperature reaches 165F. Check regularly, and if chicken is starting to burn, move grill grids away from the fire or rearrange chicken on the grill grids. The goal is to cook the chicken slowly so that the insides are cooked without burning chicken on the outside.
Once chicken is cooked, remove from heat.
Garnish with green onions and serve with Thai sweet chili sauce. Enjoy!
Notes:
Grill time will vary depending on many factors. Because marinade contains sugar, grill chicken slowly on moderate heat (avoid high heat), so that the insides will be completely cooked without burning the outsides.
In a small bowl, combine vegetable oil, fish sauce, soy sauce, brown sugar, lime juice and garlic.
Pat dry chicken wings and pour mixture all over. Marinade chicken for at least 8 hours, or up to 24 hours.
Fire up grill – build a medium fire (not too hot).
Grease grill grids with vegetable oil, then place chicken wings on grill grids. Do not overlap. Spread wings on two grill grids if needed.
Place grill grids onto grill right over the fire. Grill chicken for 4-6 minutes, then flip chicken wings and grill the other side for another 4-6 minutes. Keep flipping until internal temperature reaches 165F. Check regularly, and if chicken is starting to burn, move grill grids away from the fire or rearrange chicken on the grill grids. The goal is to cook the chicken slowly so that the insides are cooked without burning chicken on the outside.
Once chicken is cooked, remove from heat.
Garnish with green onions and serve with Thai sweet chili sauce. Enjoy!
Notes:
Grill time will vary depending on many factors. Because marinade contains sugar, grill chicken slowly on moderate heat (avoid high heat), so that the insides will be completely cooked without burning the outsides.
Thai Grilled Chicken Wings
By MinShien Denis
Serves
8 servings
Ingredients
- 3.5 lbs chicken wings
- ¼ cup vegetable oil, plus more for greasing grill grids
- ¼ cup fish sauce
- 2 tbsp soy sauce
- ¼ cup brown sugar
- ¼ cup lime juice
- 6-8 cloves garlic, minced
- ¼ cup Thai sweet chili sauce
Procedure
Delicious, smoky, bold-flavored Thai inspired grilled chicken wings marinated with fish sauce, soy sauce, garlic, lime juice and brown sugar. Served with Thai Chili sauce.
In a small bowl, combine vegetable oil, fish sauce, soy sauce, brown sugar, lime juice and garlic.
Pat dry chicken wings and pour mixture all over. Marinade chicken for at least 8 hours, or up to 24 hours.
Fire up grill – build a medium fire (not too hot).
Grease grill grids with vegetable oil, then place chicken wings on grill grids. Do not overlap. Spread wings on two grill grids if needed.
Place grill grids onto grill right over the fire. Grill chicken for 4-6 minutes, then flip chicken wings and grill the other side for another 4-6 minutes. Keep flipping until internal temperature reaches 165F. Check regularly, and if chicken is starting to burn, move grill grids away from the fire or rearrange chicken on the grill grids. The goal is to cook the chicken slowly so that the insides are cooked without burning chicken on the outside.
Once chicken is cooked, remove from heat.
Garnish with green onions and serve with Thai sweet chili sauce. Enjoy!
Notes:
Grill time will vary depending on many factors. Because marinade contains sugar, grill chicken slowly on moderate heat (avoid high heat), so that the insides will be completely cooked without burning the outsides.
In a small bowl, combine vegetable oil, fish sauce, soy sauce, brown sugar, lime juice and garlic.
Pat dry chicken wings and pour mixture all over. Marinade chicken for at least 8 hours, or up to 24 hours.
Fire up grill – build a medium fire (not too hot).
Grease grill grids with vegetable oil, then place chicken wings on grill grids. Do not overlap. Spread wings on two grill grids if needed.
Place grill grids onto grill right over the fire. Grill chicken for 4-6 minutes, then flip chicken wings and grill the other side for another 4-6 minutes. Keep flipping until internal temperature reaches 165F. Check regularly, and if chicken is starting to burn, move grill grids away from the fire or rearrange chicken on the grill grids. The goal is to cook the chicken slowly so that the insides are cooked without burning chicken on the outside.
Once chicken is cooked, remove from heat.
Garnish with green onions and serve with Thai sweet chili sauce. Enjoy!
Notes:
Grill time will vary depending on many factors. Because marinade contains sugar, grill chicken slowly on moderate heat (avoid high heat), so that the insides will be completely cooked without burning the outsides.