Southeast Asian Chicken Wings

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.