Smoky savory BBQ chicken wings with a tangy spicy chili sauce. Grilled or roasted in the oven, these wing-asm in your mouth wings are perfect for summer.
Author: AiPing | Curious Nut
Recipe type: Appetizer
Cuisine: Malaysian
Serves: 20-24 Wings/Dummettes
Ingredients
2½ lb chicken wings
Marinade
½ cup light soy sauce
¼ cup honey
2 tbs fish sauce
3 tbs thick caramel sauce (for color)
1 tbs sesame oil
6 garlic cloves, crushed
4 green onions, cut into 3" length
1" ginger, crushed
Pinch of white pepper
Chili sauce
4 red fresno chilies, deseed three (or more for less heat)
½" - 1" ginger
2 garlic cloves
1¾ tsp sugar
2-3 tsp rice vinegar
¼ cup chicken broth
½ tsp salt
Directions
Combine all the ingredients for the marinade and marinate the wings overnight. Flip a few times for even marinating.
Place all the ingredients for the chili sauce in a blender. Blend until smooth. Let sit in the refrigerator for at least 1 hour so that the flavors can meld.
To grill: Remove wings from the marinade and grill the wings for 20-25 minutes (flipping occasionally) until beautifully brown and charred. To roast: Preheat the oven to 400 F. Remove wings from the marinade. Place wings on a parchment paper lined baking sheet (not pretty side up).
Bake for 20 minutes, flip and bake another 20 minutes. Set the oven to broil and broil for 1-2 minutes. Serve immediate with chili sauce.
Notes
1. The sauce is meant to be slightly runny (compared to other sauces). If you like it thicker, add a tad of cornstarch or arrowroot to thicken it.
Recipe by Curious Nut at https://www.curiousnut.com/malaysian-bbq-chicken-wings/