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Spicy Thai Style Grilled Wings | Grilled Wings on Bi...

HowToBBQRight Malcom Reed Follow
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  • 2 years ago
Spicy Thai Style Grilled Wings | Grilled Wings on Big Green Egg with Thai Sauce

For more barbecue and grilling recipes visit: http://howtobbqright.com/

This Grilled Wings recipe starts off with a dozen whole chicken wings. I’m firing up the Big Green Egg today and grilling these thai style wings.

First season each of the grilled wings with a good dose of Killer Hog’s AP Rub. Let the wings hang out for a few minutes while the grill comes up to temperature. On my Egg I’m shooting for 325 degrees over direct heat. I use Lump charcoal for a fuel source, and just before the wings go on, throw on a couple chunks of your favorite wood. (I’m using hickory today).

Arrange the grilled wings on the cooking grate and close the lid. They’ll need about 5-10 minutes before you have to put an eye on them; so it’s a good time to work on the Sweet Thai Chili Sauce I’m using for a glaze.

Sweet Thai Chili Sauce for Grilled Wings:
- ½ cup Honey
- ½ cup Sweet Chili Sauce
- ¼ cup Soy Sauce
- 1/8 cup Water
- 4 Garlic Cloves minced
- 1 Tablespoon Sriracha Sauce (more if you like it hot)
- Juice of Lime
- 1 teaspoon corn starch
- 2 teaspoon cold water

Combine the Honey, Chili Sauce, Soy, Water, Lime Juice, Garlic, and Sriracha sauce in a sauce pot. Bring to a simmer over medium high heat stirring often. In a separate bowl whisk the corn starch and cold water and add to the sauce mixture. Bring to a boil and remove from heat.

Flip each grilled wing after 5-10 minutes and continue cooking. The goal here is to keep them moving so they don’t get too dark.

After 25-30 minutes of turning the grilled wings, they should all be about the same color. Dip each one in the sauce (be sure to reserve about ¼ cup of sauce for drizzling at the end).

Continue cooking the thai style grilled wings for 5 more minutes on each side and then check for doneness. Easiest way to tell if a grilled chicken wing is done is pull it apart. If you get a lot of resistance, chances are it’s not ready.

The grilled wing sections should come apart easy and you should see clear liquid (no trace of pink).

Once the grilled wings are done, remove from the grill and garnish with an extra drizzle of Sweet Thai Chili Sauce and a few good pinches of cilantro and green onion.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
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