This easy recipe for barbecue chicken wings can be made as hot or as tangy (sweet and sour) as you like (simply adjust the amount of fresh chili or chili sauce you add - instructions included). The honey-lime barbecue sauce is a nice balance of sweet and sour, and the addition of galangal (or ginger) gives it extra depth and richness. You'll love the color and natural stickiness of these wings - just baste a little as you barbecue, and you'll have perfect wings everytime!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 lbs. chicken wings (roughly 15-18 wings) - SERVES 2 for dinner, or 4 for a Snack/Appetizer
- MARINADE / BARBECUE SAUCE:
- 1/4 cup liquid honey
- 1-3 fresh red chilies, de-seeded & minced (1=mild; 2=medium; 3=hot plus leave in seeds) OR 1-3 heaping tsp. chili sauce
- 2 thumb-size pieces galangal OR ginger, minced or grated
- 2 Tbsp. fish sauce
- 1/4 cup soy sauce
- 1 tsp. dark soy sauce
- juice of 1/2 fresh lime (about 1 1/2 Tbsp.)
- 1/4 tsp. black pepper
- To make the barbecue sauce/marinade, simply mix all ingredients together (you can use a food processor for this, or simply stir it together in a bowl).
- Place wings in a large mixing bowl, and pour the barbecue sauce/marinade over.
- Stir well to distribute the sauce over the wings. Allow to sit in the refrigerator for 10 to 30 minutes before barbecuing (or up to 24 hours in advance).
- As you barbecue the wings, baste them with the left-over sauce from the bottom of the bowl. Do this for the first few times you turn them, then discard sauce for remainder of the cooking time (about 15 minutes in total, depending on how hot your grill is, and how large the wings are).
- Enjoy as is, or serve with rice on the side.
- For an extra treat, serve with my: Thai Real Peanut Sauce as a dip! Enjoy!