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 Recipe Is So Tasty
Simple Cooking Tips
- Marinate the wings for at least 30 minutes to let the flavors fully develop.
- Use a wire rack when baking to allow even heat circulation and prevent sogginess.
Step 1
In a bowl, mix together the chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice until well combined. Pour this marinade into a resealable plastic bag, then add the chicken wings. Seal the bag after squeezing out as much air as possible, and give it a good shake to make sure all the wings are coated. Pop the bag in the fridge and let the wings marinate 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 lightly oil the grate to prevent sticking. Take the wings out of the marinade, letting any excess drip off, and discard the leftover marinade. Grill the wings for about 12 to 14 minutes, turning occasionally, until they’re cooked through and the juices run clear. Enjoy!
