Monday, April 26, 2010

Thai Sweet & Hot Chili Wings Sauce and Glaze

I will be fixing these sometime this week, normally I wait until after I've tried them, however I did stick my finger in a bowl of the glaze and determined it would be ok to break with tradition.

This recipe has been provided by that "sadly inept lookout person" from our clandestine covert operation from a summer ago, he knows who he is and that's the important thing. To maintain his covert status his name will not be mentioned, right John?

Personal Notes: The sauce will taste much hotter off the end of your finger than it will basted and glazed on a chicken wing so don't panic. Use this on all kinds of chicken. For an extra kick. Dip chicken in Sriracha Hot Chili sauce instead of blue cheese dressing, then hold on!


1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper
1-2 tablespoons of chopped cilantro


Make the glaze, in a small bowl, whisk the sauces, sesame oil, cilantro 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.

Number Of Servings: Makes enough for a dozen wing segments.

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