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Gai Yaang (Grilled Thai Chicken Wings with Sweet and Spicy Chili Glaze)
Recipe by: Chef Robert Danhi
I have found that serving with some lime wedges allows those that care to add an extra burst of flavor.
Makes 4 to 6 servings
Marinated Chicken Wings
3 tablespoon fish sauce
1 tablespoon palm or light brown sugar
1 tablespoon minced cilantro stems
1 stalk lemongrass, minced
½ teaspoon ground white pepper
1 tablespoon oil
3 lbs chicken wings
¼ cup Thai sweet chili sauce
2 tablespoon roughly chopped cilantro
2 tablespoons Sriracha chili sauce (option – for those extra spicy ribs)
Whisk together fish sauce, sugar, cilantro, lemongrass, white pepper, and oil. Toss wings well, cover and refrigerate for at least one hour, ideally overnight.
Whisk together all ingredients for glaze in large bowl.
Pre-heat charcoal or gas grill to medium heat. Grill chicken wing over in-direct heat for about 30-45 minutes turning them every 15 minutes until cooked through and golden brown.
Toss wings in glaze until coated well.
If you wish to try the authentic Isaan version of Gai Yaang, please check out this recipe in the Southeast Asian Flavors cookbook.