Thai Grilled Chicken Wings With Tangy Chili Glaze

trimmed separated raw wingsI don’t know about you, but I could eat chicken wings every night. It is one of the most versatile foods on the planet. There is almost no limit to what you can do with them. This recipe was contributed by my new blog mate, Bill.

This is another one of those wing recipes where you bake the wings and then toss them in the glaze before serving, much like the Buffalo Wing recipe I added a while ago.

Ingredients for Marinade

2 lbs party wings (these are trimmed and separated)

9 tbsp fish sauce

6 tbsp sugar

1.5 tsp white pepper

3 tbsp oil

Ingredients for Glaze

6 tbsp Sambal Oelek

6 tsp finely ground lime zest

3 tbsp lime juice

3 tbsp sugar

6 tsp minced garlic

6 tbsp minced ginger or ginger paste

Directions

Mix together the marinade. Place the wings in a resealable plastic bag, add the marinade and place in the refrigerator overnight.

Bake the wings in a preheated 425 degree oven for 20-25 minutes on each side, or until the wings are no longer pink in the center. Switch the oven onto “broil” and cook for an additional 5-7 minutes.

Whisk the “glaze” ingredients together. Place the cooked wings in a bowl, pour on the glaze, stir and serve.

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