Recipe courtesy of Gourmet Magazine
Grilled Chicken Wings in Gai Yang Sauce
- Level: Intermediate
- Total: 53 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 32 min
- Yield: 6 Servings
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.
