Thai Chicken Wings


Servings: 4
  • 1⁄4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hot chili-garlic sauce, such as sriracha
  • 2 teaspoons dark sesame oil
  • 1 teaspoon grated fresh ginger
  • 16 chicken wings, wing tips removed
  • vegetable oil
  • kosher salt
  • fresh ground black pepper
  • Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
  • Trim excess skin from the edges of the wings.
  • Lightly brush or spray with the oil, and season with salt and pepper to taste.
  • Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
  • Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
  • Serve warm.