Muay Thai is a favorite of Dan's. I prefer My Thai Spicy Grilled Chicken Wings.
Buffalo wings have become a creative way to enjoy what used to be a culinary cast-off. What was once good enough to make some decent soup or stock has become an appetizer and in some cases an entree for the barfly crowd. Every bar and grill now serves hot chicken wings these days, from bad to acceptable. Wings used to be cheap at less than 99¢ a pound at the local grocery. Not anymore. Frank and Teresa's Anchor Bar in Buffalo New York has elevated chicken wings into a whole new level of fried poultry excellence. Here's an alternative hot wing recipe you can try.
Before I discovered this recipe I had never heard of Sriracha sauce. It’s a hot garlicky pepper sauce used in Thai cooking. It’s magically delicious. You can slop this stuff on a sweaty old gym shoe and it would taste good. And if they offer Sriracha sauce in my bland local grocery store you should be able to find it in the “ethnic” aisle at a store near you.
The basic recipe comes from the “How To Grill” book by Steven Raichlen, self-anointed king of grilling and BBQ (aren’t we all). The book was a gift and has some really great recipes for grilling all sorts of meat. BBQ books come and go. This one is a grilling gem because the recipes are technically not BBQ.
Here is my recent illustrated experience grilling Steven Raichlen’s Thai wings. Buy the book.
The recipe has been altered to suit my taste. Enjoy!
2 sticks butter
4 cloves garlic minced
1T fresh ginger minced
1 bottle Sriracha sauce
1-2 limes juiced
1T cracked balck pepper
1t coarse salt
Melt butter in a saucepan. Add garlic, ginger and sautee for a minute or so. Whisk in the sriracha and dry ingredients. Bring to a boil then simmer for 15 minutes and cool to room temp.
Adding another teaspoon of cayene powder or two can add some real kick.
Before you make the sauce soak at least one bamboo skewer per wing in water for at least ½ hour.
Skewer each wing and place in large aluminum pan. Brush each wing with the sauce and marinate in the fridge for 4-6 hours. NOTE: to avoid sauce contamination brush wings from a separate cup of sauce. The leftover sauce is great for dipping later.
I prefer to use my gas grill for these wings but a charcoal grill works well too. Gas is quicker and cleaner and since wood smoke is not necessary a gas grill such a Weber® three burner is my choice for “grilling”. To avoid skewer fire make two heat shields out of aluminum foil and place on the far ends of the grill.
I heat the grill up to over 500 degrees. It is important that you pay close attention so the sauce does not burn too badly. You want a crispy char, but not a burn.
After placing the wings on the grill turn down the burners to med-low. It’s ok to close the lid but check after 3-4 minutes. Once they char a bit flip the wings with tongs. Allow another 3-4 minutes for a char and baste with sauce. Turn burners to low and even turn off the center burner to avoid burning. Turn and baste wings in 3-4 minute intervals.
Use your own judgment for doneness. A total of 20 minutes should do it.
Serve basted with fresh sauce along with steamed or grilled sweet corn-on-the-cob, oven fries or your own choice of sides.
When I have summer cookouts for a large group of folks I make these as appetizers.
Meet one of my prize winning bird dogs. This is Speck. Speck is one finicky English Setter. She prefers Thai pheasant or quail wings. Chukkar or Hungarian Partridge wings are her second favorite.