Recipe courtesy of Gourmet Magazine
Total:
53 min
Active:
20 min
Yield:
6 Servings
Level:
Intermediate

Ingredients

Chicken wings:
  • 3 pounds chicken wings (12 to 14)
  • 1/4 cup vegetable oil
  • 3 tablespoons fresh lemon juice
  • Salt
Gai yang sauce:
  • 2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano
  • 4 garlic cloves
  • 3/4 cup sugar
  • 1/2 cup water
  • 2/3 cup white wine vinegar
  • 3/4 teaspoon salt

Directions

Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt, to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8 hours.

To make gai yang sauce: Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. The gai yang sauce may be made 1 day ahead, covered and chilled. Bring sauce to room temperature before serving.

Prepare grill. Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side. Serve wings with sauce.

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