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MICHAEL SYMON Grilled Chicken Wings with Thai BBQ Sauce

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ingredients
GRILLED WINGS
3 pounds chicken wings (split, tips attached)
1/4 cup olive oil
2 tablespoons whole coriander (toasted and cracked)
Kosher salt and freshly ground black pepper (to taste)
THAI-STYLE BBQ SAUCE
1 1/2 cups unsweetened coconut milk
1/4 cup red onion (peeled and minced)
1 tablespoon ginger (peeled and grated)
1/4 cup honey
2 lemons (halved)
4 limes (halved)
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons fish sauce
1/4 cup sambal oelek
1/4 cup cilantro (finely chopped, plus more to garnish)
1/4 cup scallions (finely chopped)
1/4 cup mint leaves (to garnish)
1/4 cup roasted peanuts (roughly chopped, to garnish) cracked

directions
For the Wings: Place the wings in a large baking dish and pour over half of the BBQ sauce over them. Reserve the other half of the BBQ sauce in a bowl. Cover and allow to marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
Preheat grill or grill pan to medium-high heat. Remove wings from BBQ sauce, drizzle with olive oil and season with cracked coriander, salt and pepper. Place on the grill and cook until charred and cooked through, about 12-15 minutes, turning halfway through. Brush with reserved BBQ sauce during the last 3-5 minutes of cooking. Remove from the grill and keep warm. Garnish with cilantro, mint and peanuts. Serve with remaining Thai BBQ Sauce.
For the Thai Style BBQ Sauce: Preheat grill or grill pan over medium-high heat.
In the carafe of a blender add the coconut milk, red onion, ginger and honey and blend until almost smooth. Pour into a saucepan, bring to a simmer and cook over medium-low heat for 30 minutes or until reduced and thickened. Remove to a large bowl to cool.
Drizzle the lemons and limes with olive oil on the cut side. Place on the grill, cut side down and grill for 5 minutes without moving until nicely charred. Remove to a plate and set aside.
Once the sauce has cooled slightly, squeeze the lemon and lime juice, and add the soy sauce, fish sauce, sambal, cilantro, scallions and a pinch of salt. Stir to combine and refrigerate until ready to use.

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