From the Chef: Grilled Thai Wings

By Mark Marques

These wings are easy to do and great for a tail gate or party setting and can be made in advance and finished on the grill. Since they are not fried, they are far healthier and easy to prepare. Once they are grilled, toss them in the Spicy/Salty/Sweet Thai Sauce and chow down! 

(As with all recipes, read thoroughly and gather all ingredients prior to starting.)

Ingredients:

  • 4 Lbs. Chicken Wing Pieces
  • 1 Stick Unsalted Butter Melted
  • 1/3 Cup Sriracha Chili Sauce
  • ¼ Cup Low- Sodium Soy Sauce
  • 1 Tbsp. Brown Sugar
  • 1 Tsp. Sesame Oil
  • 1 Tsp. Salt
  • 1 Tsp. Pepper

Directions:

Wings:

Pre-heat your oven to 350 Degrees. On a foil lined baking sheet, arrange wings in a single layer and salt and pepper each side. Bake for 35-45 minutes, until done and juices run clear. Remove from oven until ready to grill. 

Sauce:

In a medium bowl, Whisk together Sriracha and Soy Sauces with the Sesame Oil, brown sugar and Melted Butter until brown sugar is dissolved. Set aside or refrigerate until ready to use. 

When you are ready to grill the wings, toss them on a medium to low (300-350 degree) heated grill for about 4-5 minutes on each side for good grill marks. Once skin is crispy and grill marks are done, toss in the Thai sauce in a large bowl. Wings will re-heat the sauce. Toss for about 30 seconds to a minute to coat all the wings. Serve with Blue Cheese and any remaining sauce on the side. 

Hint:

You can marinate your wings in a brine solution of ½ Gallon cold water, 3 tablespoons Kosher Salt and 2 tablespoons turbinado/raw sugar that has been dissolved in the water. Let wings sit in the brine over-night and drain in the morning. Be sure wings are patted dry prior to baking.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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