Grilled Chicken Wings With Two Thai Sauces Food

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 CHICKEN WINGS WITH TWO THAI SAUCES

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-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE

Steps:

• To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
• For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
• To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
• To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
• Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

THAI GRILLED CHICKEN WINGS

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.

GRILLED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
• Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place wings in a large baking dish and drizzle sauce over top.
• Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

GRILLED WINGS WITH A MEXICAN-THAI FUSION HOT SAUCE

Steps:

• Heat grill to high with cover closed till you hit about 400 degrees. Toss wings in a few tablespoons of oil and season with salt and pepper on both sides. Place on the grill in single layers and grill until golden brown on both sides about 10 to 12 minutes per side.
• (For those that are not too familiar with grilling, preheating your grill to 400 degrees is a great way to clean your grill before cooking a new item. Simply wait till your covered grill hits 400 degrees and then using a grill cleaning brush, scrub off the chard left overs. Heating your grill up to 400 degrees also creates in my opinion the best heat to start off your grilling as you'll for the most part not want to cover your grill again through out the cooking process. It's also equally as important to watch your wings to make sure your wings aren't being overly chard on the outside, this just comes with practice!).
• Puree the Chipotle peppers in a processor with the adobe sauce that they usually come with. You can buy these Chipotle peppers with adobe sauce in almost any large market. For this recipe you'll only need to buy the smallest can, since this recipe only calls for about 2 to 3 tablespoons worth.
• On a medium heat setting on your stove, combine together the vinegar, orange juice, Dijon mustard, chipotle puree, honey, oil, and peanut butter in a medium sauce pan. Season with salt and pepper, to taste. After cooking the mixture on medium for 5 mins, reduce (allow sauce to thicken) this mixture on a low to medium heat setting for about 10 mins, stirring occasionally. (meaning you'll need to have the sauce pan uncovered during the whole processes to allow the moisture to escape).
• Pour the hot sauce mixture into a large wok or a large pot and bring to a boil(About medium to high stove setting should do the trick). Add the wings in batches (about ten wings depending on how large your wok or pot is) and coat for about 2 minutes making sure that the wings are well coated. Once done, plate them and enjoy!