These Thai chicken wings come with a dipping sauce that combines sweet, savory, and salty in all the best ways. A tangy dipping sauce that pairs well with almost any grilled meat.
Servings: 4
Material:
Dipping Sauce:
- 6 dried chili peppers
- 1/3 cup fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame seeds
- 2 teaspoons sugar
Chicken wings:
- 1/2 cup oyster sauce
- 1/2 cup Thai thin soy sauce
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 teaspoons freshly ground black pepper
- 2 pounds chicken wings
Special equipment:
- Spice mill or mortar and pestle; soak twelve 8-inch bamboo skewers in water for at least 1 hour.
Production steps:
Dipping Sauce:
- Grind the chillies into a fine powder in a spice mill. In a medium bowl, combine chile powder, fish sauce, lime juice, sesame seeds, and sugar to dissolve sugar. Adjust with more sugar or lime juice if needed.
Chicken wings:
- Prepare grill over medium-high heat. In a large bowl combine oysters with soy sauce, sugar, oil and pepper. Add wings; let sit 20-30 minutes (if allowed to marinate longer, they will be too salty). Thread 2 flat pieces diagonally onto each skewer, about 1/2 inch apart. Grill along with the drumsticks, turning occasionally, until lightly charred and cooked through, 6-8 minutes. Serve with dipping sauce.
