Thai Grilled Chicken Wings

thai chicken appetizer dinner bon appétit dairy free peanut free tree nut free

Kris Yenbamroong

4 Servings

Source

Ingredients

6 dried chiles de arbol

1/3 cup fish sauce

1 tablespoon fresh lime juice

1 tablespoon toasted sesame seeds

2 teaspoons sugar

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

A spice mill or a mortar and pestle; twelve 8" bamboo skewers soaked in water at least 1 hour.

Method

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 1/2" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.