These Thai barbecue chicken wings are very easy to make, and the taste is superb. Even your kids will go crazy for these Asian chicken wings, which turn out naturally glazed with a garlicky and slightly sweet sauce.
Barbecue them outdoors, or bake and broil them in your oven - either way, they turn out fabulous. Chicken wings are always a popular choice for dinner, whether during the week or on long, hot summer weekends. You can also enjoy them as a game day snack.
- 1 club-size pack of chicken wings (12-24 wings)
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 4-5 cloves garlic (minced)
- 3 tablespoons Thai Sweet Chili Sauce (available in most large supermarkets in the Asian section)
- 2 tablespoons brown sugar
- 1 tablespoons lime juice
- 2 tablespoons oyster sauce
- 1 tablespoons tomato ketchup
- Mix all of the marinade ingredients together in a small bowl, everything besides the chicken wings: soy sauce, fish sauce, garlic, Thai sweet chili sauce, brown sugar, lime juice, oyster sauce, tomato ketchup, red chili. Stir well to dissolve sugar.
- Place the chicken wings in a large bowl and pour the sauce over them.
- Stir well to coat chicken with sauce.
- Allow the chicken wings to marinate 10 minutes or longer while you heat up the grill or oven. You can allow them to marinate for up to 24 hours if you prefer.
Grill Method:When you are ready to grill, and the grill is hot, place the chicken wings on the grill. Grill the wings, basting them once each side with the leftover marinade from the bottom of the bowl.
Oven Method:Place wings in a baking dish and bake in a preheated oven at 350 F for 30 minutes. Remove them from the oven. Then turn oven to the "Broil" setting. Transfer the wings to a baking sheet and place the wings on one of the higher racks in your oven. Watch the wings carefully, as they can easily burn. Turn them every 5 minutes for 15-20 minutes, or until glossy and browned. Baste them once with leftover marinade from the bottom of the bowl.
- Serve the wings as is, or with rice on the side, and plenty of napkins. Enjoy!
You can control the amount of spicy heat by using more or less of the red chili. Thai cooking often uses Bird's Eye chili peppers, which are very hot. You can substitute crushed red pepper, which is usually cayenne pepper and found in most supermarkets.