400ml (one can of full fat coconut milk)
6 tbsp Fish Sauce
6 tbsp Light Brown Sugar
2 tbsp Sesame Oil
2 tbsp Chopped lemongrass – it’s easier to use a tube of fresh paste.
2 Limes Grated zest and juice
1-10 small fresh Thai bird’s eyes chillies Sliced fine (reserve some for garnish)
2 tsp kosher salt
1KG (approx 25) chicken wings
Cilantro fresh chopped, for garnish
This is the best thing you’ve never made with a simple Thai marinade that results in a lip-smacking hot wing that’s tender inside and yields that perfect crisp outside. These were cooked by our Canadian Foodslut @mrtommycampbell from a recipe from @chrissyteigen book Cravings. Hot, sweet and salty on a bed of sticky rice, this is no appetizer chicken wing, slut it up to the max at your next BBQ with these
Thai-Glazed Chicken Wings
In a large bowl, combine the coconut milk, fish sauce, brown sugar, sesame oil, lemongrass, lime zest, lime juice, chillies and salt.
Whisk until well combined.
Add the wings, toss to coat, cover and marinate in the refrigerator for at least 4 hours and up to 24 hours. I always let it sit a day.
Preheat grill to medium-low heat and leave wings for approx 10 minutes per side allowing the fat to render.
Turn up heat to medium high and give them enough to get crispy and some color.
Preheat a frying pan over medium-high heat. Remove the wings from the marinade and fry until the skin is crisp and golden, flipping once, 12 to 14 minutes total.
Transfer to a serving platter with a couple cups of fresh cooked Jasmine rice and garnish with chopped cilantro and sliced chillies.
The flavor from the wings will transfer to the rice.
This is another one of Chrissy Teigen’s out-there dishes that is simply amazing and always wows when we make it.
Chrissy Teigen from her book Cravings