Description
Smoky, spicy Malaysian chicken wings,
grilled or roasted to perfection.
Ingredients
Units
Scale
- 2.5 lbs (1134 g) chicken wings
- 0.5 cups (118 ml) light soy sauce
- 0.25 cups (60 ml) honey
- 2 tbs fish sauce
- 3 tbs thick caramel sauce
- 1 tbs sesame oil
- 6 cloves garlic
- 4 stalks green onions
- 1 inch ginger
- Pinch of white pepper
- 4 whole red fresno chilies
- 0.5 - 1 inch ginger
- 2 cloves garlic
- 1.75 tsp sugar
- 2-3 tsp rice vinegar
- 0.25 cups (60 ml) chicken broth
- 0.5 tsp salt
Instructions
- Combine all the ingredients for the marinade and marinate the wings overnight, flipping a few times for even marinating.
- Place all the ingredients for the chili sauce in a blender and blend until smooth. Let sit in the refrigerator for at least 1 hour.
- To grill: Remove wings from the marinade and grill for 20-25 minutes, flipping occasionally, until beautifully brown and charred.
- To roast: Preheat the oven to 400°F (204°C). 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. Broil for 1-2 minutes.
- Serve immediately with chili sauce.
Notes
- For deeper char, use a grill with high heat and sear the wings for a few minutes before moving them to indirect heat.
- Substitute brown sugar for the granulated sugar for a richer flavor in the chili sauce.
- Store leftover chili sauce in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Marinating Time: Overnight
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Malaysian
Nutrition
- Serving Size: 3 wings
- Calories: 350
- Sugar: 15
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 150