Thai Grilled Chicken Wings
Austin Bush
The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
Ingredients
4 Servings
Dipping sauce:
6 dried chiles de arbol
1/3 cup fish sauce
1 tablespoon fresh lime juice
1 tablespoon toasted sesame seeds
2 teaspoons sugar
Wings and assembly:
1/2 cup oyster sauce
1/2 cup Thai thin soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
2 pounds chicken wings, tips removed, drumettes and flats separated
Special equipment:
A spice mill or a mortar and pestle; twelve 8" bamboo skewers soaked in water at least 1 hour.
Dipping sauce:
Step 1
Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed.
Wings and assembly:
Step 2
Prepare grill for medium-high heat. Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Add wings; toss to coat. Let sit 20–30 minutes (if allowed to marinate longer, they'll be too salty). Thread 2 flat pieces onto each skewer on a diagonal, spacing about 1/2" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.
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