Spicy. Salty. Savoury. Smoky. Asian grilled chicken wings. Delicious. And dead easy.
I love chicken wings. Seriously. It’s an addiction. Might be my absolute favourite thing to eat. So I like to mix things up. Asian grilled chicken wings are tasty wings with a twist. Who doesn’t love a twist?
Deep fried wings are really good. Hard to beat really. That’s why they do it in restaurants. I deep fry sometimes. But it’s messy. And the house smells for days. Better to get deep fried wings in a restaurant. Let them clean up.
One exception. Korean fried chicken wings . Deep fried magic. They are so worth it. If you only ever deep fry chicken wings once in your life…
asian grilled chicken wings
Ingredients
- 2 lbs chicken wings
- 3 tbsp fish sauce
- 1 tbsp sambal oelek - best with sambal but you can use whatever Asian chili sauce you can find.
- 1/4 tsp granulated garlic
- thinly sliced shallot, minced cilantro, sliced red chili pepper and sesame seeds - for the topping. This isn’t really optional. It’s key to the dish. Don’t use a crazy hot red chili unless you are a serious chili head.
Instructions
- Combine the fish sauce, sambal oelek and granulated garlic in a bowl large enough to hold all the wings.
- Add the wings to the bowl and toss to coat. Let the wings marinate 1-4 hours (in the refrigerator), stirring occasionally to make sure every piece marinates.
- Grill the wings. I prefer charcoal but gas works as well. Set your grill up for high indirect heat. Cook the wings for about 12-15 minutes.
- Move a few wings over direct heat. Watch them closely. You want them nicely crisped and brown. You don’t want golden black (which is just black and nasty if you are new to this blog). Burnt wings suck.
- As they brown, move them back over indirect heat. Cycle the wings through the crisping, direct heat phase until they are all just golden brown .
- Continue to cook the wings over indirect heat until you get to an internal temperature of 175F or so. If you don’t have an instant read thermometer please get one. Professional cooks use them. You should too.
- Serve the wings garnished with the red chili, shallot, cilantro and sesame seeds. You want to make sure every wing gets some garnish when you eat them.
Nutrition
Chili verde. Pork, tomatillos and green chilies jacked up by dry-roasted onion, garlic and jalapeño. One seriously delicious dish.
This is Mexican comfort food. Eat it straight up. With beans. Make tacos. Roll it in flour tortillas and nap with tomatillo salsa .
The ultimate wet burrito. No rules. Just good. Any way you go. There’s nothing here not to love.
I have a thing for braised dishes. A thing for Mexican cooking. And I have a thing for pork.
Chili verde is a holy trinity for me. It isn’t fancy. Just earthy family food. Straightforward. But so good. Doesn’t have to be fancy to be great.
