Fragrant aromatics and the extra zing of lime juice make these grilled wings burst with deep flavors. Marinated with coconut milk, ginger, lime juice, sesame oil and soy sauce, this recipe never fails to deliver!
YIELD: 8 SERVINGS • COOK TIME: 25–30 MINUTES
CHICKEN
3 lb (1 kg) chicken wing pieces
SAUCE
½ cup (113 g) prepared Thai green curry paste
¾ cup (177 ml) lite coconut milk
½ cup (120 ml) soy sauce
½ cup (120 ml) honey
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) Sriracha
1 tbsp (15 g) sambal oelek chili paste
1 tbsp (3 g) chopped cilantro
2 tbsp (28 g) minced fresh ginger
2 tsp (10 ml) lime juice
1 tsp kosher salt
GLAZE
½ cup (120 ml) honey
¼ cup (60 ml) rice wine vinegar
To make the chicken, place the chicken wings in a gallon-size (3.8-L) resealable plastic storage bag.
To make the sauce, combine all of the sauce ingredients in a mixing bowl. Whisk the mixture until all of the ingredients are blended together well. Pour the marinade over the wings and place them in the refrigerator for at least 1 hour.
To make the glaze, combine the honey and the rice wine vinegar until the honey is thinned down enough to brush on the wings. Cover and set aside.
Set up your grill for two-zone cooking. Once your grill has reached 500°F (260°C), sear both sides of the chicken wings using direct heat. Cook for approximately 3 to 4 minutes per side.
After you have seared both sides of the chicken wings, reduce the heat to 350°F (177°C), and move the wings to the cool zone of the grill. Brush the glaze on the wings and cook for about 10 minutes. Flip the wings over and brush them with glaze. Continue to cook the wings until they reach an internal temperature of 190°F (88°C), about 9 to 12 minutes longer. Enjoy!