• John DiMuccio

Thai Chili Lemongrass Wings

Boom! These wings are freaking awesome. Enough said, here's how to make 'em:


1/4 cup Tamari

1/2 cup Coconut Aminos

1 TB Sesame Oil

1 Thumb of fresh ginger, grated

2 TB chili sauce with pepper flakes or chili paste

2 cloves of garlic, smashed

1/4 cup chopped cilantro

2 TB fresh lemongrass,minced or lemongrass paste

16 or so chicken wings

Garnish for later:

1/2 cup of cilantro, 

1/2 cup of sliced scallions

Combine all ingredients except the wings in a bowl and mix well. Place wings and marinade in a 1 gallon zip top bag and mix well. Place in refrigerator overnight up to 24 hours. 

For the thai chili sauce (make when you cook the wings):

2 TB honey

1/2 cup rice vinegar (no salt or sugar added)

2 TB fish sauce (sugar free preferred -- Red Boat for example)

2 cloves garlic, minced

2 scallions chopped

1 TB chili sauce with pepper flakes or chili paste 

1 TB arrowroot flour


Combine all but the arrowroot flour and water in a small saucepan. Mix well and bring to boil. Lower to about medium heat and simmer for about 20 minutes or until it reduces down to a syrupy consistency. Mix the arrowroot flour and about 4 TB of water in a small bowl until fully dissolved. Stir in arrowroot mixture into chili sauce mixture. You should end up with a glaze-like consistency. Use water to thin as needed.

Cooking the Wings:

Place the wings on a sheet pan lined with foil in a 400F oven on the middle rack. When they're about 150F internal temp, put them under a high broil until edges begin to crisp. Flip wings over and broil again until edges brown nicely. Remove from oven and place in a large bowl. Pour chili glaze over wings and fold to cover wings completely.

Garnish liberally with scallions and cilantro and serve immediately!

Want to step it up? Pair it with Kung Fu Girl Riesling (delicious!)


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