Ingredients
- ¼ cup Asian chile paste (such as sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 teaspoons chopped garlic
- 1 teaspoon grated fresh ginger
- 1 lime, juiced
- 2 ½ pounds jumbo chicken wings, tips removed
Why This Dish Is Worth Trying
Helpful Chef Tips
- Use a wire rack when baking to allow even heat circulation and extra crispiness.
- If you like it spicier, add a pinch of chili flakes or a dash of hot sauce to the marinade.
Step 1
In a bowl, mix together the chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice until well combined. Pour the marinade into a resealable plastic bag, add the chicken wings, and toss them around to coat evenly. Squeeze out as much air as you can, seal the bag, and pop it in the fridge. Let the wings soak up all those flavors for at least 3 hours, or even overnight if you have the time.
Step 2
When you’re ready to cook, heat up your grill to medium-high and give the grate a quick brush with oil to keep things from sticking. Take the wings out of the marinade, letting any extra drip off, and discard the leftover liquid. Grill the wings for about 12 to 14 minutes, turning occasionally, until they’re cooked through and the juices run clear. Enjoy!
