Thai Sweet and Sour Chicken Wings on the Big Green Egg
Crispy Thai sweet and sour chicken wings cooked on the Big Green Egg.Sticky, sweet, tangy, and perfect for game day or backyard parties.
Servings: 4
Ingredients
Chicken Wings:
- 3 pounds chicken wings split at the joint
- 1/2 cup fish sauce
- 1/2 cup superfine sugar
- 4 cloves garlic minced
- 1/4 cup water
Sauce:
- 1-2 tbsp chili garlic sauce such as Huy Fong brand
- 2 cloves garlic minced
- 2 tbsp ginger grated
- reserved marinade from above
- 2 tbsp cilantro chopped
Instructions
Marinade Instructions:
- In a small bowl, add 4 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 Instructions:
- Take the chicken out of the marinade and pour the marinade into a saucepan.
- Add minced garlic & ginger.
- Bring this to a slight boil over medium-high heat and then add Roasted Red Chili Paste. Let reduce until sauce is slightly thick and covers the back of a spoon.
Grilling Instructions:
- Set the Big Green Egg up for raised direct grilling preheated to 350°F.
- Place the chicken wings inside and cook for an hour turning every 10 minutes or so. When the wings have nice char and measure 175°F they are ready.
- Then toss the cooked wings in the sticky sauce and cilantro.