Thai Sweet and Sour Chicken Wings

I had lunch with a friend of mine at a local Thai restaurant. On that day I decided to get the Thai Beef salad and it was so delicious I wanted to recreate that flavor profile at home on my BGE. I started to research the flavors of Thailand and in the process came across this recipe that I modified for the Big Green Egg. I am here to tell you how good these taste and how much of a hit they are every time I serve them. They need no additional dipping sauce as the sweet and spicy stickiness of the wings does the trick. Enjoy!

Cooking the wings on a raised grid with direct heat gives me the best outcome.

Served these bad boys up with some rice and an Asian cucumber salad.

Thai Sweet & Sour Chicken Wings

The Buddha

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Chicken

Cuisine Asion - Thai

Servings 4

Ingredients

  

1x2x3x

• 1/2 cup Thai or Vietnamese fish sauce
• 1/2 cup superfine sugar
• 2 large cloves garlic minced
• 3 pounds chicken wings split at the joint
• 1-2 tablespoons chili garlic sauce such as Huy Fong brand
• 1 tablespoon chopped cilantro and/or mint for garnish

Instructions

 

• METHOD:
• In a small bowl, add 2 cloves of the minced garlic and sprinkle with a pinch of salt.
• Massage the salt into the garlic to begin to extract its oils.
• Dilute with 1/4 cup of water and allow to sit for 5 minutes.
• Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible.
• In another bowl, prepare the marinade by whisking together the liquid garlic extract, fish sauce and superfine sugar.
• Add the chicken and the marinade to a reseal-able zip-top bag and place in the refrigerator overnight.
• Make sure to toss the wings occasionally to evenly distribute the marinade.
• SAUCE:
• Take the chicken out of the marinade and pour the marinade into a saucepan
• I added the garlic & ginger, too.
• Bring this to a slight boil over medium-high heat and then add Roasted Red Chili Paste.
• GRILLING:
• I grilled them at 300F with a raised grid
• I cooked these for almost an hour
• Chop some cilantro
• Then toss the cooked wings in the sticky sauce and cilantro

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