A Solid Go-To Wing Recipe (With the Right Amount of Kick)

Whether you can cook or grill, or barely do either, a few solid recipes for a group gathering should be in everyone’s repertoire. These Asian-style wings are always a party favorite and simple to make. 

The key is in the process – making sure you sauce the wings AFTER grilling.

I prefer the flats and drumettes, but you can make the recipe work with other cuts. 

Throw down on these at your next gathering and you can thank us later.

You will need:

  • 24-32 Chicken wings
  • Cilantro
  • Peanuts (chopped)
  • 1/2 Cup light brown sugar
  • 1/2 Cup unseasoned rice vinegar
  • 1/4 Cup fish sauce
  • 1/4 cup sriracha
  • 2 teaspoons of finely grated (and peeled) ginger

Prep: 
Combine the brown sugar, rice vinegar, fish sauce, sriracha and ginger in a saucepan.  Bring to a boil until sugar is dissolved. Place aside. 

Finely chop the cilantro and peanuts (use electric chopper, if available). Place aside.

Grill:
Toss wings in salt and pepper and grill 5 minutes per side, until brown. 

Remove from grill and toss in a large bowl with the sauce. Return to the grill for 1 minute, per side.

Remove from grill and top with chopped cilantro and peanuts. 

Enjoy.

Recipe provided by: Cooper Ricca

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