Another one that was buried.
Thai Chicken Wings
1/2 cup honey
5 TB. soy sauce, preferably tamari
3 TB. fish sauce
Juice of 2 limes
Grated zest of 2 limes
1 TB. ground dried chile
1 TB. grated fresh ginger
1 tsp. Sambal red chile sauce
Pinch of sea salt
2 cloves garlic, minced
1 1/2 tsp. ground coriander
24 whole chicken wings (about 2 lbs.)
1/2 cup coarsely chopped cilantro
1. Prepare a charcoal or gas grill for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 375F.
2. In a bowl, combine next 11 ingredients, stirring to mix. Marinate wings in refrigerator 4 to 8 hours.
3. Drain the wings, set aside, and let come to room temperature. Meanwhile, pour the marinade into a saucepan and boil for 12 minutes to use as a baste. (also save some for dipping)
4. Transfer the wings to the prepared grill rack over indirect heat. Cook, basting once or twice per side and turning often, until the wings appear sticky but the sauce isn't burning, 20 to 30 minutes. (A thermometer inserted in the wings should read 160F.)
5. Serve immediately garnished with the cilantro.
Source: The Best Barbecue on Earth - Rick Browne - 2008
Thai Chicken Wings
1/2 cup honey
5 TB. soy sauce, preferably tamari
3 TB. fish sauce
Juice of 2 limes
Grated zest of 2 limes
1 TB. ground dried chile
1 TB. grated fresh ginger
1 tsp. Sambal red chile sauce
Pinch of sea salt
2 cloves garlic, minced
1 1/2 tsp. ground coriander
24 whole chicken wings (about 2 lbs.)
1/2 cup coarsely chopped cilantro
1. Prepare a charcoal or gas grill for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 375F.
2. In a bowl, combine next 11 ingredients, stirring to mix. Marinate wings in refrigerator 4 to 8 hours.
3. Drain the wings, set aside, and let come to room temperature. Meanwhile, pour the marinade into a saucepan and boil for 12 minutes to use as a baste. (also save some for dipping)
4. Transfer the wings to the prepared grill rack over indirect heat. Cook, basting once or twice per side and turning often, until the wings appear sticky but the sauce isn't burning, 20 to 30 minutes. (A thermometer inserted in the wings should read 160F.)
5. Serve immediately garnished with the cilantro.
Source: The Best Barbecue on Earth - Rick Browne - 2008