Grilled Chicken Wings With Thai Flavors

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 // 480 calories, 6 net carbs

2 pounds chicken wings and/or drumettes

–Marinade–

1/2 cup finely chopped cilantro
1 tsp lime zest
pinch of red chili flakes
4 large cloves of garlic, minced
1/8 cup grated ginger
1 tablespoon Sriracha sauce
1 tablespoon wheat-free Tamari sauce
1 teaspoon Cholula chipotle sauce
5 grinds of fresh black pepper
1/4 cup lime juice
1/4 cup olive oil

Prepare the marinade by combining the  ingredients and blending on high for a minute to emulsify (I got lazy and didn’t do a thing but stir with a spoon).

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.

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.

photo 1

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 will have reduced or evaporated.

Serve with Thai Peanut Sauce

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