Looking for that perfect tailgating party food? Well, you've found it here.
The only way I make wings is on the grill. Chicken wings have the skin on and are therefore more fatty than other chicken pieces. Grilling allows for the fat to drop off and away from the meat.
Hmmmm, yummmm....I don't know about you but I so love it when you have the combination of crispy, char from the grill, moist meat, and a great sauce. Today I was looking for an Asian flair.
My visit to the Asian grocer in town inspired me. I picked up some tamarind paste and that's when my Thai sauce recipe came together.
Thai Grilled Chicken Wings 2 pounds of whole chicken wings Basting Sauce: 4 thai bird chilies 1 lg clove garlic 2 tbsp of lime juice - my lime was juicy and only required 1/2 lime 2 tbsp sambal oelek 2 tbsp honey 1 tbsp olive oil 1 tbsp fish sauce - Viet Huong brand 1 inch cube of tamarind paste
Finely mince the chilies and garlic.
Squeeze tamarind paste through your fingers to make sure there are no seeds.
Incorporate all basting ingredients together and mix well.
Rinse the chicken wings.
Heat grill to high. Place wings on and immediately turn to medium to low. (Every grill is different so guage the grill temperature on how your own grill heats. My grill is natural gas and tends to be really hot so I cook a lot on low. My low maybe medium to high on you're grill if you're cooking with propane.)
Baste the top side of the wings with sauce. Cook for about 10 minutes and turn. Baste the other side. Continue cooking and basting, turning every 7 minutes or so for about 30-40 minutes (depending on your grill).
Again, every grill is different. Once you get used to grilling wings you will know by the feel of the wings when they are done. When done, the wings become lighter in weight. I always recommend testing doneness by pulling one wing off the grill and pulling it apart to make sure it is done.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.