Southeast Asian Chicken Wings
Recipe: #33047
July 31, 2019
Categories: Chicken, Appetizers, Asian Grilling (Outdoor), Oil, Wings, Chicken Dinner, more
"Recipe source: Fine Cooking: Summer Eats (2015)"
Original is 4 servings
Ingredients
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 by Step Method
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
- Bamboo skewers
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