Grilled Thai Chicken Wings Recipes

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

GRILLED THAI CHICKEN WINGS RECIPE

Steps:

• Gather the ingredients.
• Using a sharp chef's knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette. Discard the wingtips (or reserve them to make stock ).
• In a medium bowl, combine all of the other ingredients. Mix well.
• Place the wings in a plastic zipper bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
• Preheat the grill for medium heat (about 350 F). Remove the wings from the bag.
• Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 165 F. Discard any remaining marinade.
• Garnish with chopped scallion greens. Serve and enjoy.

GRILLED SPICY THAI CHICKEN WINGS

Steps:

• Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
• In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

GRILLED CHICKEN WINGS WITH TWO THAI SAUCES

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
• Make peanut sauce:
• Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Make gai yang sauce:
• Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Prepare grill.
• Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
• Serve wings with sauces and cucumber salad.