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.
- ½ cup Thai or Vietnamese fish sauce
- ½ 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
- 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 ¼ 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.
- 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.
- 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