Description
These smoky, spicy Malaysian chicken wings can be grilled over coals or roasted in the oven for some of the best chicken of your life.
Ingredients
Units
Scale
- 2 1/2 lb chicken wings
Marinade
- 1/2 cup light soy sauce
- 1/4 cup honey
- 2 tbs fish sauce
- 3 tbs thick caramel sauce
- 1 tbs sesame oil
- 6 garlic cloves (crushed)
- 4 green onions (cut into 3″ length)
- 1 ” ginger (crushed)
- Pinch of white pepper
Chili sauce
- 4 red fresno chilies (deseed three (or more for less heat))
- 1/2 ” – 1″ ginger
- 2 garlic cloves
- 1 3/4 tsp sugar
- 2–3 tsp rice vinegar
- 1/4 cup chicken broth
- 1/2 tsp salt
Instructions
- Combine all the ingredients for the marinade and marinate the wings overnight. Flip a few times for even marinating.
- Place all the ingredients for the chili sauce in a blender. Blend until smooth. Let sit in the refrigerator for at least 1 hour so that the flavors can meld.
- To grill: Remove wings from the marinade and grill the wings for 20-25 minutes (flipping occasionally) until beautifully brown and charred.
- To roast: Preheat the oven to 400 F. Remove wings from the marinade. Place wings on a parchment paper lined baking sheet (not pretty side up). Bake for 20 minutes, flip and bake another 20 minutes. Set the oven to broil and broil for 1-2 minutes.
- Serve immediate with chili sauce.
Notes
The sauce is meant to be slightly runny (compared to other sauces). If you like it thicker, add a tad of cornstarch or arrowroot to thicken it.
- Prep Time: 10 mins
- Marinating Time: Overnight
- Cook Time: 25 mins
- Category: Appetizer, Main
- Method: Grilling
- Cuisine: Malaysian