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Grilled Spicy Thai Chicken Wings

grilled spicy thai chicken wings Appetizer Thai
Grilled Spicy Thai Chicken Wings
  • Prep 1 hr 25 min
  • Total 2 hr 25 min
  • Servings 40
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Oyster sauce, garlic, chili sauce and cilantro "Thai" up the spicy flavour in these grilled wings. ...MORE + LESS -

Ingredients

20 chicken wings (about 4 lb/2 kg)
1/3 cup dry sherry chicken broth
1/3 cup oyster sauce
1/3 cup honey
3 tablespoons chopped fresh cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 medium green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Steps

Hide Images
  • 1
    Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
  • 2
    In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
  • 3
    Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

Expert Tips

  • If you don't have oyster sauce, you can use 2 tablespoons of soy sauce instead.
  • Purchase chicken drummettes (you'll need about 40) instead of chicken wings. Drummettes are cut up and ready for marinating.
  • You can prepare and grill these zesty wings up to 24 hours ahead. Place in a rectangular pan, cover with foil and refrigerate. To reheat, place the covered pan in the oven at 350°F for 20 to 25 minutes or until heated.

Nutrition Information

Nutrition Facts

Serving Size: 40 appetizers
Calories
60
% Daily Value
Total Fat
3.5
Saturated Fat
1
Trans Fat
0
Cholesterol
15
Sodium
70
Dietary Fiber
0
Sugars
2
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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