Grilled Thai Chicken Wings |
It has been a long time since I posted on here, but today I am going to share with you one of my all-time favorite summer recipes. Thai spicy chicken wings are full of flavor and surprisingly easy to make!
The flavors of Thai food are a bit on the exotic side, so it’s easy to forget that the original appearance of the food is not the most common. Perhaps that’s why so many Thai restaurants offer one dish but not the other. One of the most common types of Thai food is the grilled chicken wings. They are easy to prepare, but can be prepared in ways to please any palate. Here’s how to prepare them.
The recipe for these Grilled Thai Chicken Wings takes twenty minutes to prepare, but it only takes about ten minutes after that to grill them. This recipe is easy and delicious.
These chicken wings are moist and delicious thanks to a simple and fragrant Thai-style marinade. Cook them on a grill over indirect heat for the ideal bite.
In Thai, grilled chicken is known as Gai Yang, and it is usually eaten whole. However, the chickens in Thailand are considerably smaller than those in the United States.
Because chicken wings are simpler to deal with and guests can simply take a wing, my mother modified her Gai Yang marinade to use on them instead. As a result, they are an excellent party appetizer or snack.
The Marinade is a term that refers to a
We’re going to make a simple and fragrant marinade for the wings using just four ingredients.
Oyster sauce, garlic, cilantro, soy sauce
There are many variants of a Gai Yang marinade, just like any other dish, but this is my Mom’s method of getting a delicious chicken wing with little effort.
To make the marinade, pounding garlic and entire cilantro in a food processor until finely chopped is the first step. The cilantro stems and leaves are used since the stems provide the majority of the taste.
For saltiness and a hint of sweetness, we’ll add soy sauce and oyster sauce.
Golden Mountain Soy Sauce is traditionally used in Thai cuisine, and it has a somewhat distinct taste profile than conventional Japanese soy sauce. I’ve used both Golden Mountain and a low-sodium Japanese soy sauce in the marinate, and both work well in this dish.
How to Grill Chicken Wings
Indirect heat is the secret to properly grilled wings that don’t taste burnt. You don’t want to use excessive heat since it will burn the exterior while leaving the interior raw.
We utilize a ceramic charcoal grill or a Kamado, and a heat deflector is placed on the grill’s bottom. The grill is set at 350 degrees Fahrenheit.
If you’re using a gas grill, turn just one of the burners on and put the wings on the side away from the flames.
Cook for 30 minutes on the first side, then turn each wing and cook for another 15 minutes. The wings will become a lovely chestnut hue.
The Best Way to Serve
Thai Chicken Wings on the Grill are a delicious appetizer or main course. Thai Papaya Salad and Thai Sticky Rice are our favorite accompaniments.
The tastes complement each other so nicely!
To add even more flavor, serve the wings with a Thai Sweet Chili dipping sauce.
Chicken legs, thighs, breasts, or even a full chicken may all benefit from the marinade.
Check out my recipe for Grilled Thai Burger for more grilled meals.
Here’s the link to the full YouTube video:
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Grilled Thai Chicken Wings
Renee Fuentes is a model and actress.
Chicken wings marinated in a Thai-style sauce and grilled to perfection.
Time to Prepare: 10 minutes
45 minutes to prepare
Time to Marinate: 8 hours
8 hours 55 minutes total time
Cilantro should be coarsely chopped and combined with peeled garlic cloves in a food processor. Pulse until everything is finely minced, adding a little water if necessary to start it going.
Remove the blade and combine the Oyster Sauce, Golden Mountain Soy Sauce, and black pepper in a mixing bowl. Using a spoon, combine the ingredients.
Pour the marinade over the chicken wings in a big gallon zip bag. Remove all of the air from the bag, close it, and thoroughly combine the wings and marinade. Refrigerate for at least one hour, or overnight if possible.
Preheat the grill to 350 degrees. Cook the wings for 30 minutes on one side and 15 minutes on the other side over indirect heat on the grill. Use an instant thermometer to check the temperature and remove it once it reaches 165 degrees.
With Papaya Salad and Sticky Rice, Thai chicken wings may be served as an appetizer or a dinner. Whole chickens, legs, and boneless chicken breasts may all be marinated in the same way.
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The wings are part of our weekend family meals. They are coated with our Sri Mariamman curry paste and grilled. The sauce is also used as a dip for the crispy vegetables. The vegetable dip of choice is raw cucumber and baked potato.. Read more about thai chicken marinade lemongrass and let us know what you think.