I mistakenly thawed a bag of chicken wings and drumettes yesterday, so I decided to make a very loosely-interpreted Chimichuri-Thai marinade and grill the results tonight. Then it rained. Okay, I changed it to a baked version! Either version is absolutely delicious, and with a side of green bean salad, cauliflower “potato” salad, or other low carb veggie dish, this makes a fantastic supper.
Grilled Chicken Wings With Thai Flavors
4 servings of 5-6 wings/drumettes in each serving // 480 calories, 6 net carbs
2 pounds chicken wings and/or drumettes
1 cup packed cilantro
1 cup packed Italian parsley
1/3 cup fresh lime juice (approx. 4 limes)
1/4 teaspoon red chili flakes (we use Aleppo Turkish chili flakes)
4 large cloves of garlic, peeled
2″ (3/4 oz.) ginger root, roughly chopped
1 teaspoon ground cumin
1 tablespoon Sriracha sauce
1 tablespoon wheat-free Tamari sauce
1 teaspoon Cholula chipotle sauce
5 grinds of fresh black pepper
1/4 cup olive oil
Prepare the marinade by combining all the ingredients and blending on high in a food processor until emulsified.
Add the marinade and chicken to a large, sealable plastic bag. Marinate for 1-2 hours. Set a timer and flip the bag over, massaging a bit, every half hour.
Heat grill to about 250-300 degrees. (For a baked version, scroll down the page)
Place the chicken on the grill, rain with fine sea salt, and close the lid. Turn the chicken after 5 to 7 minutes. Meat will naturally release from the grill when it is ready to be turned. Continue turning every 7 minutes or so, for a total of 20-30 minutes.
Alternate Version: Baked Chicken Wings With Thai Flavors
Preheat oven to 400 degrees.
Spread the wings on a baking sheet lined with aluminum foil, rain with sea salt, and bake for about 60 minutes, until thoroughly cooked and crispy-brown. The pan will fill a bit with chicken fat and juices. That’s fine. By the one-hour mark most of the fat and juices will have reduced or evaporated.
Serve with Thai Peanut Sauce