Thai Larb Style Grilled Chicken Wings

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Marinate the wings in a mixture of fish sauce, chile oil, garlic, ginger, sugar, and rice vinegar. Make the sauce for the wings with lemongrass, shallot, fish sauce, lime, and honey. Grill the wings starting on high heat and then low and slow to brown evenly. Meanwhile toast some rice for a crunchy topping. I like to cook the wings nice and slow to really render out the skin and make them super tender inside. Top the wings with the sauce before serving. Then pile on some chiles, mint, and that toasted rice. Oh, and more limes of course. This is such a great summer BBQ dish because the lime and chiles really make them brightly flavored and really spicy. I also love how the crunchy rice replaces some of the crispy texture you would get if you fried the wings.

Thai Larb Style Grilled Chicken Wings

  • Marinade
  • 24 chicken wing segments
  • 1 clove Garlic grated
  • 2 inches Ginger grated
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Chile Oil
  • 1 tablespoon Sugar
  • 1 tablespoon Rice Vinegar
  • Sauce
  • 4 sticks Lemongrass outer husks removed, thinly sliced
  • 2 Shallots thinly sliced
  • 2 tablespoons Fish Sauce
  • 2 tablespoons sambol chile paste
  • 1/4 cup Honey
  • 3 Limes Juice, plus more for garnish
  • Toppings
  • 1/4 cup Rice
  • 5 Thai Red Chiles sliced into thin rounds
  • 25 Mint Leaves chopped

Instructions

  1. Put the chicken wings in a bowl and add all the marinade ingredients. Stir to combine and allow to marinate for at least 2 hours or as long as overnight.
  2. Put the rice into a dry frying pan and cook on medium heat for about half hour, stirring often until thoroughly browned.
  3. Put the rice into a coffee grinder or a mortar and pestle and crush up the rice until powdery but still large enough to retain a crunch.
  4. Put the sauce ingredients into a pan and bring to a simmer on the side of the grill.
  5. Put the wings on a super hot preheated grill, then lower the heat. Cook about 25 minutes, moving around to brown evenly, until cooked through.
  6. Put the wings in a large bowl and pour the sauce on to them. Toss well.
  7. Place onto a serving platter and top with the mint, chiles, and toasted rice.