Sweet and perfectly spicy, Thai chicken wings are a delicious alternative to barbecue or Buffalo wings.
- 2 pounds chicken wings (about 6 whole wings)
- 1 cup sweet chili sauce
- 2 tablespoons brown sugar (packed)
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 tablespoons cilantro (chopped)
- 3 cloves garlic (or 1 tablespoon dried, minced garlic)
- 1 tablespoon ginger (grated; or 1/2 teaspoon ground ginger)
- 2 scallions (sliced; greens reserved for garnish)
- 1 to 2 tablespoons chili paste (to taste)
Steps to Make It
1. Gather the ingredients.
2. Using a sharp chef's knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette. Discard the wingtips
3.In a medium bowl, combine all of the other ingredients. Mix well
4. Place the wings in a plastic zipper bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
5. Preheat the grill for medium heat (about 350 F). Remove the wings from the bag.
6. Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 165 F. Discard any remaining marinade
7. Garnish with chopped scallion greens. Serve and enjoy!