Southeast Asian Chicken Wings

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4.60 from 5 votes

Southeast Asian Chicken Wings

Southeast Asian Chicken Wings Recipe.

Prep Time20

Cook Time28

Total Time48

Course: Chicken

Cuisine: Asian Recipes

Keyword: Southeast Asian Chicken Wings

Servings: people

Author: Bee Yinn Low

Ingredients

3 pounds (1.35kg) whole chicken wings

The Marinade:

1/2 cup coconut milk
2 stalks fresh lemongrass white part only, coarsely chopped
2 cloves garlic coarsely chopped
2 scallions white part only, coarsely chopped
2 Thai chilies with seeds coarsely chopped
1/4 cup cilantro coarsely chopped
1 tablespoon minced ginger
1 tablespoon fresh lime juice
3 tablespoons fish sauce
1 tablespoon sugar

Other

12-14 long bamboo skewers soaked in water for at least 30 minutes
oiled paper towel or cloth
1/2 cup Thai sweet chili sauce Mae Ploy
banana leaf optional
2 scallions green part only, thinly sliced for garnishing

Instructions

Use paper towels to pat the chicken wings dry. Transfer the wings to a 1-gallon (3.7-liter) storage/freezer bag.
In a blender or food processor, puree the marinade until smooth. Pour it over the chicken wings in the storage bag, seal tightly, and coat the wings evenly. Chill for at least 2-4 hours or overnight.
Remove any excess marinade from the chicken wings. Thread each wing onto a bamboo skewer, from the drumette to the wingtip, to stretch it out.
Prepare the gas or charcoal grill for grilling. Wipe the grate with an oiled paper towel or cloth. Grill the chicken wings skin side down until golden brown, about 8-12 minutes, depending on the heat. Turn them over and grill the other side for another 8-12 minutes, or until they reach your desired tenderness.
Brush both sides of the chicken wings with Thai sweet chili sauce and grill until the glaze sizzles, about 1-2 minutes on each side. Transfer the wings to a plate lined with banana leaves, garnish with scallion greens, and serve.

Notes

You can also use an instant-read thermometer to check the chicken wing. Insert it into the thickest part of the wing and if it reads 165°F, it should be cooked.

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