Grilled Chicken Wings with Two Thai Sauces

Grilled Chicken Wings with Two Thai Sauces
Grilled Chicken Wings with Two Thai Sauces
Though it's not essential to make both sauces for these wings, we think the contrast between the rich peanut sauce and the light-yet-spicy gai yang — a classic Thai sauce for poultry — is a flavor combination that shouldn't be missed.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6 as an hors d'oeuvre or 4 as a main course
Thai Food Processor Chicken Appetizer Cocktail Party Super Bowl Peanut Hot Pepper Tailgating Poker/Game Night Grill Grill/Barbecue Gourmet Wheat/Gluten-Free Soy Free
  • 2 tablespoons vegetable oil
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 3/4 cup sugar
  • 1/2 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • 2 garlic cloves
  • 1 teaspoon thai red curry paste
  • 4 garlic cloves
  • Carbohydrate 37 g(12%)
  • Cholesterol 252 mg(84%)
  • Fat 59 g(90%)
  • Fiber 3 g(13%)
  • Protein 47 g(94%)
  • Saturated Fat 14 g(68%)
  • Sodium 504 mg(21%)
  • Calories 857

Preparation 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.

Preparation 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.