Traditional recipes

Thai Grilled Chicken Wings

Thai Grilled Chicken Wings

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.


Dipping Sauce

  • 1 tablespoon fresh lime juice
  • 1 tablespoon toasted sesame seeds

Wings and Assembly

  • ½ cup Thai thin soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons freshly ground black pepper
  • 2 pounds chicken wings, tips removed, drumettes and flats separated

Special Equipment

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

Recipe Preparation

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 ½" apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.

Recipe by Kris Yenbamroong,

Nutritional Content

Calories (kcal) 400 Fat (g) 24 Saturated Fat (g) 6 Cholesterol (mg) 135 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 12 Protein (g) 26 Sodium (mg) 5280Reviews SectionWill these wings really be cooked in 6-8 minutes on the grill?

Recipe: Thai Grilled Chicken Wings Perfect

Thai Grilled Chicken Wings – Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Sweet, spicy, and deliciously sticky, Thai chicken wings are a lot of fun to eat. The marinade for this grilled recipe is filled with authentic flavors. It might take patience and reading a recipe multiple times before you can begin to improvise in the kitchen.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the "line". Even throughout Thailand, there are so many variations of Gai Yang. I did use this recipe to make grilled chicken wings. Yummy Thai Grilled Chicken Wings menu and process is really a culmination of the little methods I`ve realized within the last 4 years. Thai Grilled Chicken Wings is definitely a week-end preparing challenge, that is to say you will need a couple of hours to perform it, but after you have got the process down you are able to cook multiple order at the same time for household picnics or simply to possess cold leftovers to eat from the ice box on a whim.

In this beautiful day, I am likely to educate you on steps to make Thai Grilled Chicken Wings DIY with simple ingredients, just like Chinese restaurants. My Thai Grilled Chicken Wings recipe is the greatest on the planet!

I will even teach you how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for your family!

I attempted applying slightly less water than usual, that has been recommended elsewhere. It helped a little often, but different occasions, I’d to incorporate more and more water as the quinoa was cooking. Then, the dried quinoa absorbed way an excessive amount of the dressing I added later.

Why must Thai Grilled Chicken Wings?

Whether your home is on your own or are a busy parent, locating the full time and power to prepare home-cooked meals may seem like a overwhelming task. By the end of a frantic time, eating at restaurants or ordering in may sense such as the fastest, best option. But ease and refined food may take a significant cost on your own mood and health.

Eateries often serve more food than you must eat. Many eateries function portions which are 2-3 instances larger compared to recommended dietary guidelines. This encourages you to consume more than you would in the home, adversely affecting your waistline, blood force, and danger of diabetes.

When you prepare your possess dinners, you have more get a handle on over the ingredients. By cooking yourself, you can ensure that you and your loved ones consume new, wholesome meals. It will help you to look and experience healthiest, raise your power, stabilize your fat and temper, and boost your sleep and resilience to stress.

You can make Thai Grilled Chicken Wings using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Thai Grilled Chicken Wings:

  1. It’s 4 lbs of wings.
  2. It’s of Marinade.
  3. Prepare 4 tsp of minced garlic.
  4. Prepare 2 tb of Sesame oil.
  5. Prepare 1/2 cup of Soy sauce.
  6. It’s 2 tb of Honey.
  7. It’s 1 tsp of red pepper flakes.
  8. You need of Additional flavor.
  9. You need to taste of Black pepper.
  10. You need to taste of Salt.

Very good and wouldn't change a thing. Husband loved the change from Frank's. Grilled wings require only a small amount of prep: You may need to cut the chicken, and you can marinate it, but when you grill wings you don't need to par-cook them the way you do with baked wings. Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth.

Thai Grilled Chicken Wings step by step:

  1. Mix garlic, sesame oil, honey soy sauce and red pepper flakes in a bowl and use as a marinade for chicken.
  2. Refrigerate in marinade for 2 hours..
  3. Pre heat oven to 400F.
  4. Place chicken on oiled baking sheet without each one touching each other.
  5. Bake for 30 minutes at 400F, flipping chicken half way..
  6. Enjoy!.

Place chicken wings on a non-greased cookie sheet. Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen! Chicken wings are normally thought of as an appetiser, but these can be served as a main with a side order of fried rice. Chicken wings grilled on the Big Green Egg and glazed with a Sweet and Spicy Thai sauce for a perfect grilled wing. Remove chicken from marinade discard marinade in bag.

It’s cheaper to consume fast food than Thai Grilled Chicken Wings

Initially view, it may seem that eating at a fast food cafe is more affordable than creating a home-cooked meal. But that is seldom the case. A examine from the School of Washington College of Public Health unveiled that people who cook in the home are apt to have healthy overall diets without larger food expenses. Yet another study unearthed that regular home chefs spent about $60 monthly less on food than those that ate out more often.

I don’t understand how to prepare Thai Grilled Chicken Wings

  • If you are threatened by the chance of organizing a home-cooked food, it’s essential to remember that preparing is no specific science.
  • It’s usually completely OK to skip an ingredient or change one thing for another Thai Grilled Chicken Wings.
  • Look on the web or buy a simple cookbook for easy recipe ideas.
  • Just like any such thing, the more you prepare, the higher you’ll become. Even if you’re a whole beginner in your kitchen, you’ll shortly grasp some fast, healthy meals.

What recipes must I personally use for Thai Grilled Chicken Wings?

Natural oils like canola, vegetable and peanut fat have larger smoke points, making them suitable for baking chicken. Learn more about choosing the best fat for frying.

What should and must not be done when preparing Thai Grilled Chicken Wings

  • Make sure everything is icy in a sealable box or bag.
  • Meat particularly must be effectively wrapped.
  • Make bread right from freezer, anti-waste plan urges.
  • Remember that any such thing that has a high water material, like lettuce, will not be a similar after being freezing and then defrosted.
  • Try to freeze everything when at its freshest. Defrost beef extensively before cooking, but other things such as for example bread for toasting can be prepared right from the freezer.
  • Never refreeze fresh meat that has been freezing and then thawed – you are able to, but, freeze grilled beef which was icy when raw.
  • Make certain the fridge isn’t packed therefore full that air can not circulate.

Strategies for starting!

Start with new, healthy ingredients. Cooking sweet treats such as brownies, cakes, and snacks will not support your wellbeing or your waistline. Likewise, adding too much sugar or sodium can convert a healthier home-cooked meal into an poor one. To make certain your meals are great
for you along with being tasty, begin with balanced substances and flavor with spices as opposed to sugar or salt.

Stock on staples. Substances such as for example grain, rice, olive oil, spices, flour, and stock cubes are staples you’ll probably use regularly. Keeping beers of tuna, beans, tomatoes and bags of frozen veggies on hand may be useful in rustling up quick foods when you are sent for time.

Provide your self some leeway. It’s ok to burn the grain or over-cook the veggies. Following a several attempts it can get simpler, quicker, and nicer!

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chile Dipping Sauce

Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Related Video

Well, I'm only semi-qualified to write a review. A local company bottles a killer thai peanut wing sauce, and the reviews for this peanut sauce weren't glowing, so I used the aforementioned store-bought sauce, and made just the gai yang. Also crisp-baked the wings instead of grilling. But anyway. The gai yang sauce was very, very good. Tasted just like the only other gai yang sauce I've tasted, so that's.. good.

I found the Thai peanut sauce bland. I added three or four times the recommended curry paste, as well as grated ginger, fish sauce and additional lime juice.

I have been making this recipe for years. My family is not crazy about the peanut sauce but the gai yang sauce is exceptional.

This dish was under-whelming. The wings were OK, the peanut sauce was bland and the other sauce was just short of interesting. You could probably doctor this by adding more curry paste to the peanut sauce, etc. but I would rather have buffalo wings.

I LOVE this recipe! We've made it about a dozen or so times now - for parties & company & everyone is always so impressed. It has become our "show off" recipe now because people like it so much and are so impressed. I think the two sauces contrast & go together very well. Definitely make them both. I usually add more curry paste to the peanut sauce - & then can add more coconut milk if I over do it. I usually add more sugar to the gai-yang sauce and cook it quite a bit longer so that it thickens more. These sauces go well with all kinds of things besides chicken. I usually double the recipe & have the sauces leftover for a week or so and add them to just about everything I eat! I totally recomend serving it with cucumber salad as well - a great combination of flavors. Enjoy!

We ate this with the cucumber salad as suggested. The combination of flavours worked really well. To make it a little more filling, we served it with thin egg noodles and stirred the second sauce into it.

I used chicken tenders on skewers. I increased the red curry paste to 1 T. and the brown sugar to 1 t. The amount of coconut milk called for gave the texture I expected. The gai-yang sauce made a great contrast. I served this with toast triangles and everyone loved this dish!

Mfamily did not like the combination of wings with the sauces.

Made this recipe for a dinner club using chicken tenders (rather than wings) served on skewers. Everyone loved the crunchy peanut sauce which was initially quite thick. (I added a lot of extra coconut milk.) My favorite was the gai yang sauce. The tangy taste was very authentic. I would definately recommend making both sauces. The contrast is wonderful.

Keto Friendly Thai Curry Sauce-

I wanted to make this sauce out of basic household items and with no added sweeteners in order to keep this friendly for all my keto low carb readers out there. The beauty of this is that there was honestly no compromise on taste or overall flavor!

I reserved some of the rub spices and begin by toasting them a bit over medium low heat in a pot on the stove. They will smell fragrant and lively! Add the butter and allow it to melt, toss in some fresh garlic and fresh ginger (if you have it). I find the fresh ingredients also add a lot to the overall taste of the sauce.

Mix in the coconut milk, some red chili paste and a little fish sauce and soy sauce (sub with coconut aminos if needed) Mix everything together until it’s heated through and let it rest either off the heat or on low. I find the longer this sits the more the flavors will marry together!

When the wings are done, simply toss the sauce on the wings if you’re serving them all at once (it really makes the perfect party recipe). Not interested in eat all the wings at once? Keep the skin crispier and easier to reheat by leaving the sauce on the side too.

If you’re not about that wing life… I won’t judge you (much). But, this sauce would be a great glaze on grilled chicken breast or with shrimp too. Garnish with some green onion slices, a little lime juice, zest or even a few grilled lime wedges too.

Find the full recipe below and be sure to check out more of my grilled chicken recipes, like this crispy grilled chicken thighs or my grilled spatchcock chicken too. Not ready to make these today but want to save this recipe? Bookmark it to your browser or save it on Pinterest!

Rice Flour for the Win

They are tossed in rice flour which gives them an incredibly light, super crunchy exterior that may just blow your mind. I’m pretty sure I’m frying everything in rice flour from this moment forward.

It’s pretty easy to find in the health or gluten-free section of any grocery store. You can also grab a bag of rice flour on Amazon if your store doesn’t happen to carry it.

The sauce is salty and sweet and tangy from the unique combination of ingredients in the sauce. Cilantro brings a nice, bright freshness that is needed to cut the richness of the fried wings and sauce.

And don’t worry about not being able to find the necessary ingredients because although these taste exotic they include very common ingredients most of which you may already have at home.

The few slightly unusual ingredients are fish sauce and oyster sauce but you can find those in most grocery stores these days in the Asian aisle.

I know it’s a little soon but I already have football season on the brain, mostly just for planning the food you know. Like these wings. They are happening this fall.

If you’re in Nebraska come over. As long as you’re wearing Husker red. I will feed you Thai Fried Chicken Wings and we’ll sit in the kitchen, not watching the game, probably talking about The Bachelor.

Marinated Chicken Wings

  • 3 tablespoons fish sauce
  • 1 tablespoon palm or light brown sugar
  • 1 tablespoon minced cilantro stems
  • 1 stalk lemongrass, minced
  • ½ teaspoon ground white pepper
  • 1 tablespoon oil
  • 3 lbs (1.3kg) chicken wings


  • ¼ cup Thai sweet chili sauce
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons Sriracha chili sauce, option &ndash for those extra spicy ribs

Thai Grilled Chicken Wings - Recipes

Thai Grilled Chicken Wings with Chili-Garlic Dipping Sauce

We treasure every extra day – I mean minute! – of the short Minnesota summer season. So with a late Labor Day this year, let’s squeeze in another grilling recipe to celebrate the longer than usual summer.

Thai Grilled Chicken Wings with Chili-Garlic Dipping Sauce
by Season with Spice
Serves 4

16 chicken wings
3 tbsp of a good quality fish sauce
2.5 tbsp coconut palm sugar
1 tbsp oyster sauce
2.5 tbsp of Season with Spice’s Thai BBQ Seasoning

Chili-Garlic Dipping Sauce:
1/4 cup chili-garlic sauce
2 tsp rice vinegar
1 tbsp freshly squeeze lime juice
1 tbsp crushed peanuts, or more
Fresh cilantro – roughly chopped

1. In a large shallow dish, combine fish sauce, coconut sugar, and oyster sauce. Add in the chicken wings, and coat well. Then season with our Thai BBQ Seasoning – making sure each wing is coated evenly on all sides. Let marinate for at least 2 hours, or overnight.
2. When ready to grill, remove the chicken wings from the marinade 30 minutes before cooking. Drain off any excess marinade.
3. Preheat grill on medium heat. Coating the grill with oil before placing the wings on the grill prevents the wings from sticking.
4. Brush oil on grates, and place chicken wings on the grill. Grill the chicken for about 15-18 minutes. While grilling, baste the wings lightly with some oil (try toasted sesame oil), and turn the wings occasionally so the meat cooks evenly on all sides. The wings are done when nicely charred and cooked through.
5. While the chicken is grilling, combine the ingredients for the Chili Garlic Dipping Sauce. Serve together, and enjoy!

Recipe Summary

  • 1 cup cider vinegar
  • ¾ cup mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red chile powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
  • 4 pounds chicken wings

Mix cider vinegar, mayonnaise, Worcestershire sauce, chili powder, cayenne pepper, black pepper, and hot sauce together in large bowl.

Transfer wings to sauce and mix well. Refrigerate for 1 hour.

Preheat indoor grill over medium-high heat make sure your kitchen is well ventilated.

Place wings on griddle turning every 1 1/2 minutes getting a good charred crust all around and preventing burns.

Total cook time is about 12 minutes or until internal temp is 165 degrees F.

This Garlicky Gai Yang Is the Best Way to Grill Chicken, Period

If your idea of taking barbecued chicken to the next level is shoving a can of beer into your bird, step up your game this Labor Day with the Thai BBQ dish gai yang.

The name of the Thai street food staple simply translates to grilled chicken and while that is indeed accurate it fails to do it justice. A multi-layered overnight marinade of herbs, spices, and sauces yields pure poultry perfection on the BBQ: tender flesh, crispy skin, and flavor for days. (Plus, there’s the added bonus of perfuming your backyard with an utterly intoxicating aroma.)

It’s no wonder gai yang has plenty of devotees and among the flock is Los Angeles-based chef Johnny Lee, who recently added the dish to the menu at his Chinatown gem Pearl River Deli. Though the restaurant focuses primarily on Cantonese-inspired cooking, bringing gai yang into the fold makes perfect sense. The dish encapsulates a trio of Lee’s most notable culinary achievements: his mastery of poached Hainan chicken (the chef’s initial claim to fame) the Thai cooking talents he showed off at Grand Central Market stall Sticky Rice and his Chinese barbecue expertise currently being exhibited at PRD.

Below he shares his somewhat unconventional approach to what’s bound to become your new favorite summer sizzler.

Parts of a Chicken Wing

A whole chicken wing is composed of three different parts:

  • Drummette &ndash this is the part that looks like a drumstick. Drummettes usually have a bit more white meat and more meat to skin.
  • Wingettes / Flats &ndash this is the middle part of the chicken wing. It is composed of two bones, has more dark meat, and slightly less meat to skin than drummettes.
  • Tips &ndash this is the cartilaginous tip of the wing. Most often these will not come on the ones purchased at local grocery stores.

Watch the video: Πικάντικες Φτερούγες Κοτόπουλου με Μέλι. (January 2022).