Thai Chicken Wings Recipe
Juicy grilled Thai chicken wings with crispy skin and bold flavor from lemongrass, kaffir lime leaves, and a savory Thai marinade.
Equipment
- Measuring spoons
- Cutting board & sharp knife
- Mixing bowl
- Grill (charcoal or gas)
- Tongs
Ingredients
- 1 kg chicken wings
- 5 cloves garlic
- 8 kaffir lime leaves, finely sliced
- 2 stalks lemongrass, trimmed & finely sliced
- 4 tbsp light soy sauce
- 4 tbsp oyster sauce
- ½ tbsp dark soy sauce
- 50 g palm sugar
- 3 tbsp golden mountain sauce
Instructions
- Slice the kaffir lime leaves. Thinly slice the kaffir lime leaves using a sharp knife.
- Prepare the lemongrass. Trim off the top and root end, remove the tough outer layers, and finely slice the tender inner stalk.
- Crush the garlic. Use a mortar and pestle to crush the garlic into a rough paste.
- Make the marinade. In a large bowl, mix the garlic, lemongrass, makrut lime leaves, golden mountain sauce, light soy sauce, dark soy sauce, oyster sauce, and palm sugar until the sugar dissolves.
- Marinate the wings. Add the chicken wings and coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Grill the wings. Preheat the grill to medium heat. For charcoal, wait until the coals are covered with ash. Grill the wings for about 20 minutes, turning regularly and basting with extra marinade, until cooked through and nicely charred.
Notes
- Use the nutrition card in this recipe as a guideline.
- Kaffir lime leaves and lemongrass should be sliced very finely.
Calories: 378kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 1623mg | Potassium: 302mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 198IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg
