Southeast Asian Chicken Wings

4
Servings
2.15h
Prep Time
20m
Cook Time
2h 29m
Ready In


"Recipe source: Fine Cooking: Summer Eats (2015)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (569.7 g)
  • Calories 532.3
  • Total Fat - 13.6 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 955.4 mg
  • Sodium - 1841.3 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 9.8 g
  • Protein - 73.8 g
  • Calcium - 126 mg
  • Iron - 14.1 mg
  • Vitamin C - 36.5 mg
  • Thiamin - 0.2 mg

Step 1

Soak bamboo skewers for 30 minutes.

Step 2

Pat chicken wings dry with paper towels.

Step 3

Thread each wing on a bamboo skewer, starting with the meaty end and ending with the wing tip so the wing is stretched out as much as possible. Arrange wings in a large shallow dish.

Step 4

In a blender add the next 10 ingredients (coconut milk - sugar, do not add the scallion greens to the blender as they are a garnish); puree and then pour marinade over the wings; cover with plastic wrap and refrigerate for 2-4 hours.

Step 5

Prepare a gas or charcoal grill to medium heat. Clean grate with a brush and wipe grate with oil.

Step 6

Shake off any excess marinade form the wings and wrap ends of skewers with a piece of foil to prevents the wood from burning . Grill wings, covered if using a gas grill, until golden brown, flipping them halfway through the cooking. It will take about 15-25 minutes or until meals thermometer reads 165 degrees F.

Step 7

Brush wings on both sides with the sweet chili sauce and grill for another minute or two per side. Transfer to platter and sprinkle with scallion greens.

Tips & Variations


  • Bamboo skewers

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