Ingredients
The following ingredients have 4 Servings
- 2 pounds chicken wings, whole or split (tips cut off and discarded or saved)
- salt, black pepper, oil spray
- Optional garnish: chopped green onions or fresh herbs (thyme, oregano), sesame seeds, squeeze of lime juice
- 6 tablespoon sweet Thai chili sauce ((just over 1/3 cup/78 ml))
- 2 tablespoon soy sauce, low sodium
- 1 tablespoon prepared mustard (Dijon is OK instead)
- 1 teaspoon minced garlic (1 clove (or 1/4 teaspoon garlic powder))
- optional: 1/2 tsp dried oregano or thyme
Instruction
- PREPARE GRILL: Oil grill with paper towel dipped in oil or spray grill with oil. Heat grill to medium heat, about 350-400F/177-204C. Note 2 for baked chicken wings.
- MAKE GLAZE: Combine all glaze ingredients in a small bowl or measuring cup until smooth. Taste and adjust to your taste, adding e.g. salt, more thai chili sauce, a dash of sugar, etc. Set aside.
- SEASON CHICKEN WINGS: Sprinkle wings on both sides with salt and pepper. Spray (or brush lightly) with oil to further prevent sticking on grill.
- GRILL WINGS: Place wings on one side of grill in a single layer and lower the heat to medium low or low heat (about 300-325F/149-163C). Leave other half on Medium-High heat. Cover and grill for 8-10 minutes, depending on the size of the wings, turning once, until you get crispy chicken wings.
- GLAZE AND FINISH WINGS: Brush glaze on wings. Move wings to hotter side of grill. Grill for another 5-6 minutes until char marks appear. Brush on more glaze with a pastry brush as you turn them once or twice. Be careful they don't burn from the sugar in the glaze. The internal temperature should be 160-165F/71-74C. The total cooking time will be about 15-20 minutes depending on the size of the wings. Transfer wings to platter, brush on any extra sauce, add a garnish if you like and serve hot or at room temperature. No need to rest them.
