Thai Grilled Chicken Wings Recipes

THAI GRILLED CHICKEN (GAI YANG)

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 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.

GRILLED SPICY THAI CHICKEN WINGS

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.

THAI BBQ CHICKEN WINGS

Steps:

• Mix all 'Marinade' ingredients together in a small bowl. Stir well to dissolve sugar.
• Place wings in a large bowl and pour sauce over. Stir well to coat chicken with sauce. Allow wings to marinate 10 minutes or longer while you heat up the grill (up to 24 hours).
• Grill the wings, basting them once each side with some of the leftover marinade from the bottom of the bowl. OR cook them in your oven (see next instructions).
• To Cook Wings Indoors: Place wings in a baking dish and bake in a preheated oven at 350 degrees for 30 minutes. Then turn oven to "Broil" setting. Transfer wings to baking sheet and place 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. ENJOY!

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

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.