asian grilled chicken wings
Asian grilled chicken wings are salty, spicy, savoury and smoky. For when you want something special. Something out of the ordinary.
Prep Time10 mins
Cook Time20 mins
marinating time1 hr
Total Time1 hr 30 mins
- 2 lbs chicken wings
- 3 tbsp fish sauce
- 1 tbsp sambal oelek - best with sambal but you can use whatever Asian chili sauce you can find.
- 1/4 tsp granulated garlic
- thinly sliced shallot, minced cilantro, sliced red chili pepper and sesame seeds - for the topping. This isn't really optional. It's key to the dish. Don't use a crazy hot red chili unless you are a serious chili head.
Combine the fish sauce, sambal oelek and granulated garlic in a bowl large enough to hold all the wings.
Add the wings to the bowl and toss to coat. Let the wings marinate 1-4 hours (in the refrigerator), stirring occasionally to make sure every piece marinates.
Grill the wings. I prefer charcoal but gas works as well. Set your grill up for high indirect heat. Cook the wings for about 12-15 minutes.
Move a few wings over direct heat. Watch them closely. You want them nicely crisped and brown. You don't want golden black (which is just black and nasty if you are new to this blog). Burnt wings suck.
As they brown, move them back over indirect heat. Cycle the wings through the crisping, direct heat phase until they are all just golden brown .
Continue to cook the wings over indirect heat until you get to an internal temperature of 175F or so. If you don't have an instant read thermometer please get one. Professional cooks use them. You should too.
Serve the wings garnished with the red chili, shallot, cilantro and sesame seeds. You want to make sure every wing gets some garnish when you eat them.
Serving: 4servings | Calories: 277kcal | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1235mg | Potassium: 229mg | Vitamin A: 180IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 1.3mg