GRILLED SPICY THAI CHICKEN WINGS
Oyster sauce, garlic, chili sauce and cilantro "Thai" up the spicy flavor in these grilled wings.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h25m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 2 g, TransFat 0 g
CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE
This came across my email today from a grilling website. Think it sounds delightful and easy too...so I am posting it for the Zaar World Tour to Asia. Give it a try!
Provided by LAURIE
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
- Trim excess skin from the edges of the wings.
- Lightly brush or spray with the oil, and season with salt and pepper to taste.
- Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
- Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
- Serve warm.
THAI GRILLED CHICKEN
Feeling like something more exotic? Try this Thai Grilled Chicken. Easy to prepare and takes very little time from preparation to table! Serve with steamed white rice, Oriental vegetables, and fresh fruit salad.
Provided by JLeavitt
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes.
- Whisk honey and lime juice in a bowl; set aside.
- Place chicken on preheated grill; brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 175 calories, Carbohydrate 10.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 961.2 mg, Sugar 9 g
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
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 CHICKEN WINGS RECIPE
An awesomely delicious grilled chicken wings recipe where the wet rub provides all the flavor for these tender, juicy wings.
Provided by Scott G
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- Preheat your gas grill with all burners on HIGH. Make sure that it is clean and at about 500 degrees before grilling.
- In bowl large enough to fit all the wings, add in the olive oil and all the spices. Mix well to combine.
- Add in the wings and mix with a rubber spatula to coat the wings.
- If you are running a 4 burner grill, turn the 2 burners on the right to low. Add all the wings over those 2 burners. Cook for 10 minutes, watching for flare-ups.
- After 10 minutes, use tongs and flip the wings to the other side of the grill. After the wings have been moved, turn the left burners to low and the right burners to high. Cook for another 8-10 minutes.
- Remove the wings from the grill and serve hot. Enjoy!
Nutrition Facts : Calories 79 calories
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.
Nutrition Facts : Calories 787 kcal, Carbohydrate 51 g, Cholesterol 320 mg, Fiber 1 g, Protein 56 g, SaturatedFat 11 g, Sodium 2276 mg, Sugar 45 g, Fat 39 g, ServingSize 12 wings (4 servings), UnsaturatedFat 0 g
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Grilled Chicken
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- For this recipe, I'm going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
- For this gai yang (ไก่ย่าง) to be at its finest, it's best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
- Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
- Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
- Now comes the hard part, pounding everything using a mortar and pestle (If you don't have a mortar and pestle you can blend the ingredients in a food processor (but I'd really recommend you invest in a Thai style mortar and pestle).
- Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You'll probably need to load the mortar a few times.
- Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
- If you're using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
- In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
- Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
- The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
- Put the chicken on the grill and begin cooking!
- Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
- Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
- Take the chicken off the grill, and dismantle the bamboo supports.
- If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
- Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
- In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
- Mix all of the ingredients together.
- After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
- Top off your gai yang sauce with some chopped up cilantro.
- Happy eating!
SPICY THAI GRILLED WINGS RECIPE
Provided by HowToBBQRight
Number Of Ingredients 13
Steps:
- Prepare Big Green Egg or other grill for direct heat cooking, medium-high temperature of 325⁰ using Lump charcoal.
- Season each wing with Killer Hogs AP rub on both sides
- Place 2 chunks of Hickory wood over hot coals for smoke flavor.
- Arrange wings on cooking grate directly over hot coals. Adjust the grill vents so that temperature remains constant at 325⁰.
- Check the wings every 5-10 minutes to avoid burning. Flip as needed.
- In a small sauce pan add Honey, Sweet Chili Sauce, Soy Sauce, water, lime juice, garlic, and Sriracha sauce.
- Heat over medium-high heat just until simmering.
- In a separate small dish combine corn starch and water. Add to sauce mixture and bring to boil. Remove from heat and cool. (reserve ¼ cup of sauce for garnish)
- After wings have cooked for 25-30 minutes, dunk each wing in the sauce and return to grill.
- Grill an additional 5 minutes on each side and remove from heat.
- Serve the wings with a drizzle of extra sauce and Fresh cilantro and Green Onion.
GRILLED CHICKEN WINGS WITH TWO THAI SAUCES
Categories Food Processor Chicken Appetizer Cocktail Party Super Bowl Peanut Hot Pepper Tailgating Poker/Game Night Grill Grill/Barbecue Gourmet Wheat/Gluten-Free Soy Free
Yield Serves 6 as an hors d'oeuvre or 4 as a main course
Number Of Ingredients 20
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.
THAI GRILLED CHICKEN WINGS
Provided by Kris Yenbamroong
Categories Chicken Appetizer Dinner Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Dipping sauce:
- 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:
- 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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THAI GRILLED CHICKEN WINGS RECIPE | BON APPéTIT
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2.6/5 (60)Estimated Reading Time 50 secsServings 4
- 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.
- 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 ½" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.
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GRILLED THAI CHICKEN WINGS (EASY RECIPE) | HOW TO FEED A LOON
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Cuisine ThaiTotal Time 45 minsCategory AppetizerCalories 247 per serving
- Place all of the marinade ingredients in a large bowl. Reserve 1/2 cup for brushing on wings while they are grilling.
THAI GRILLED WINGS - THE COOKFUL
From thecookful.com
Servings 6Total Time 55 minsEstimated Reading Time 3 minsCalories 112 per serving
- Cut the wings into drumettes and flappers. Save the wing tips for stock preparation or discard them.
- In a small bowl combine the chili sauce, hot chili sauce, soy sauce, fish sauce, lime juice, garlic and ginger. Stir to blend the sauce. Pour sauce over wings. If desired, you can allow the chicken to marinade in the sauce for about 30 minutes before cooking.
- Preheat grill to 350°F. Drain wings on a wire rack when they are removed from the marinade. Removing excess marinade will help prevent flare-ups.
- Place chicken on the hot grill, cook for about 15 minutes, turn over chicken, and cook for another 10 minutes. Monitor it carefully after about the first 10 minutes to make sure it isn’t burning underneath. Serve with cilantro and lime wedges if desired.
GRILLED THAI CHICKEN WINGS - THAI CALIENTE
From thaicaliente.com
Reviews 4Servings 6Cuisine ThaiCategory Main Course
- Rough chop Cilantro and place in a food processor with peeled Garlic Cloves. Pulse till everything is finely chopped, you may need to add a little water to get it going.
- Remove blade and add Oyster Sauce, Golden Mountain Soy Sauce, and Black Pepper. Combine with a spoon.
- Place Chicken Wings in a large gallon zip bag and pour marinade over wings. Let all the air out of the bag, seal it, and mix wings well with marinade. Refrigerate for at least one hour, or best when done overnight.
- Have grill set to 350 degrees. Place wings on indirect heat on the grill and cook for 30 minutes on one side and 15 minutes on the other side. Check temperature with an instant thermometer and remove once it reaches 165 degrees.
GRILLED THAI CURRY CHICKEN WINGS RECIPE - GROWING UP GABEL
From growingupgabel.com
Reviews 5Estimated Reading Time 3 minsServings 1Total Time 25 mins
- Whisk in curry powder, soy sauce, honey, hot sauce and lemon juice. Adjust seasonings to taste. Set sauces aside.
THAI BBQ CHICKEN WINGS (GRILL OR BAKE) - POSH JOURNAL
From poshjournal.com
5/5 (8)Category Appetizer, Main DishCuisine ThaiCalories 251 per serving
- Place chicken wings in a large zip lock, add marinade sauce. Massage and make sure all chicken pieces are covered with sauce. Marinate in the fridge for at least 8 hours or up to overnight.
- Preheat the oven to 425°F. Remove the chicken wings from the marinade. Spread chicken wings on a prepared baking sheet in a single layer. Cook for about 30 minutes or until the internal temperature registers at 165°F, turning the chicken halfway through.
SWEET THAI CHICKEN WINGS (STICKY AND DELICIOUS) - RASA ...
From rasamalaysia.com
4.8/5 (20)Total Time 2 hrs 30 minsCategory Thai RecipesCalories 222 per serving
- Rub the chicken wings with the garlic and cilantro, then add the fish sauce, sweet chili sauce and ground black pepper. Marinate for two to four hours, or best overnight.
- Fire up an outdoor grill and grill the chicken wings in batches. Grill until both sides turn golden brown. Serve immediately with some lime wedges and Thai sweet chili sauce.
CRISPY BAKED THAI CHICKEN WINGS - RECIPEMAGIK
From recipemagik.com
Category AppetizerCalories 247 per servingTotal Time 40 mins
- Make Glaze: In a bowl or a glass measuring jar add the ingredients for the glaze and stir well using a spoon or a wired whisk.
- Season Wings with Salt: Take out all your wings in a bowl. Season it with Salt. Pour Glaze: Pour half of your glaze on the wings and coat them evenly.Bake Wings: Place these wings in a preheated oven at 400F (200C) and bake for 10-minutes. After 10-minutes, flip them over and bake for another 6-7 minutes. And, then turn your oven to Broil (Grill) on a medium-high heat setting. Baste wings with half of the glaze and broil for another 2-3 minutes. Make sure you baste the wings with the sauce midway.
- Garnish & Serve: Once the wings are baked they would look crispy and golden brown on the outside. Coat them with the remaining sauce in your pan. Serve right away with chopped cilantro and green onions.
GRILLED THAI CURRY CHICKEN WINGS - BONAPPETEACH
From bonappeteach.com
4.6/5 (7)Category GrillingCuisine AmericanTotal Time 1 hr 25 mins
- Combine all the spice rub ingredients together in a bowl and reserve 1 tbsp of it for the sauce. Set it aside.
- Pat the wings dry with a paper towel. In a bowl, toss the baking powder and the spice rub over the wings and mix them so they are completely coated. Let the wings sit for at least an hour like this in the fridge or overnight.
- To make the sauce, toast the reserved 1 tbsp of spices in a small sauce pan just until they smell fragrant. Add the butter and let it melt, then saute the fresh garlic and ginger. Finally, mix in the coconut milk, chili paste, soy sauce and fish sauce. Whisk it together until its mixed and heated through. Turn off the heat and leave it on the stove top.
- Set your grill for direct or indirect heat. Please read the post above in regards to utilizing these cooking methods for this. Cook the wings to a minimum temperature of 165 F per the FDA safety guidelines (I prefer to actually cook mine to about 190 F for tenderness however).
SPICY THAI GRILLED WINGS RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 55 minsCuisine American, ThaiCalories 99 per serving
- Prepare Big Green Egg or other grill for direct heat cooking, medium-high temperature of 325 degrees F (160 degrees C) using Lump charcoal.
- Arrange wings on cooking grate directly over hot coals. Adjust the grill vents so that temperature remains constant at 325 degrees F (160 degrees C).
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Category ChickenEstimated Reading Time 2 mins
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