Southeast Asian Chicken Wings
Ingredients
The chicken wings
-
3
pounds
whole chicken wings
The marinade
-
½
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
pieces
Thai chilies with seeds, coarsely chopped
-
¼
cup
cilantro, coarsely chopped
-
1
tablespoon
minced ginger
-
1
tablespoon
fresh lime juice
-
3
tablespoons
fish sauce
-
1
tablespoon
sugar
Other
-
12-14
pieces
long bamboo skewers, soaked in water for at least 30 minutes
-
½
cup
Thai sweet chili sauce, Mae Ploy
-
2
scallions, green part only, thinly sliced for garnishing
-
1
piece
banana leaf, optional
Instructions
- Pat the chicken wings dry and place them in a storage bag.
- Blend the marinade ingredients until smooth and pour over the chicken wings, sealing the bag tightly.
- Chill the wings for at least 2-4 hours or overnight.
- Remove excess marinade and thread each wing onto a bamboo skewer.
- Prepare the grill and wipe the grate with an oiled cloth.
- Grill the wings skin side down until golden brown, about 8-12 minutes.
- Turn the wings over and grill the other side for another 8-12 minutes.
- Brush both sides with Thai sweet chili sauce and grill until the glaze sizzles.
- Serve the wings garnished with scallion greens.
Nutrition Facts (estimated)
Servings
14
Calories
261
Total fat
17g
Total carbohydrates
7g
Total protein
18g
Sodium
467mg
Cholesterol
75mg
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