Grilled Chicken Wings in Gai Yang Sauce
- Total:
- 53 min
- Prep:
- 20 min
- Inactive:
- 1 min
- Cook:
- 32 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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