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Thai Chicken Wings

Name: Thai Chicken Wings
Prep time: 20 min
Cook time: 85 min
Total time: 465 min
Ingredients: 1 stalk lemongrass; 3 kaffir lime leave (julienned); 3 tbsp dark soy sauce; 300 ml Sriracha sauce (I've reduced this from the official recipe); 2 tsp sessame oil; 100 ml white win vinegar; 200 g runny honey; 150 g soft brown sugar; 2 limes (Juice of); 1 pack chicken wings (about 1kg); 2 tsp onion granules; 2 tsb white pepper; 1 tsp black pepper (freshly ground); 150 ml butter milk; 250 g corn flour; 50 g rice flour; Vegetable oil to deep fry in; Japanese mayonnaise; 2 tbsp fresh ginger (finely chopped); Fresh coriander; Sesame seeds

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Who doesn't love a chicken wing? I'd never really had them until I spent a summer in Chicago visiting my great friend Courtney. Unusually for me, I can't remember the exact location where we had these first, but I'd like to think it was either going to a Cubs game or at Uncle Julio's, a restaurant that introduced me to Mexican food and margarita swirls. Anyway, I was hooked on Buffalo wings and blue cheese dip.

Now, these are nothing like those Buffalo wings, but they're one of my new favourites.

I can't claim the recipe as my own, I've just modified it to work on the Big Green Egg. The recipe is from the excellent book Wings and Things, it's their Ko Phan Bang recipe.

Pin Recipe

Prep Time 20

Cook Time 1 25

Marinate 6

Total Time 7 45

Servings: 4 people

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Video

Ingredients

For the sauce

1 stalk lemongrass
3 kaffir lime leave julienned
3 tbsp dark soy sauce
300 ml Sriracha sauce I've reduced this from the official recipe
2 tsp sessame oil
100 ml white win vinegar
200 g runny honey
150 g soft brown sugar
2 limes Juice of

For the wings

1 pack chicken wings about 1kg
2 tsp onion granules
2 tsb white pepper
1 tsp black pepper freshly ground
150 ml butter milk
250 g corn flour
50 g rice flour
Vegetable oil to deep fry in

To serve

Japanese mayonnaise
2 tbsp fresh ginger finely chopped
Fresh coriander
Sesame seeds

Equipment

Grill Temperature

Surfaces

Method

To marinate the chicken

Mix the onion salt, white and black pepper and the buttermilk in a large bowl.
Add the chicken wings (cut into the wing and the drum) and coat with the buttermilk mix.
Pop in the fridge for a few hours to tenderise the chicken.

To prepare the sauce

Bruise the lemongrass with the back of a knife and pop it into a small saucepan.
Add the kafir lime leaves, soy sauce, sriracha, sesame oil, vinegar, honey, lime juice and sugar, basically all the sauce ingredients.
Cook on a low heat for at least an hour to allow the lemongrass and kaffir lime leaves to infuse.
Strain the sauce.

To prepare the spring wings and cook

Into a large bowl, add your cornflour and rice flour. Mix thoroughly.
Now take each piece of chicken and coat in the flour mixture. Repeat this for each piece of chicken.
Setup your Egg with the EGGspander basket and wok. You'll need to run your Egg at a lower temperature than the 180°C you need the oil to be as the bottom of the wok will be very close to the charcoal. About 140°C on the EGG thermometer should give you an oil temp in the wok of 180°C.
Add your vegetable oil to the wok to a depth where it will just cover your chicken drums.
In batches of 5 or 6 pieces cook your chicken wings for about 6-8 minutes. You need them to be 74°C or hotter. Test them by probing them with your Thermapen.
Once you have cooked all the wings, add them and enough sauce to coat them to a bowl. Stir to coat them thoroughly.
Serve onto a plate and top with ginger, coriander, sesame seeds and some mayonnaise.

Video

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