Thai Bbq Chicken Wings

How to make Thai Bbq Chicken Wings Recipe - Thai sweet chili sauce is a sugar syrup infused with crushed red chiles and garlic. It adds a great taste when brushed across chicken or pork tenderloin just minutes before being removed from the barbecue; add it in small amounts to salad dressings, or dilute it with freshly squeezed lime juice to make a dipping sauce for chilled, cooked jumbo prawns.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup dry sherry or Chinese rice wine
⅓ cup Thai or Vietnamese fish sauce
1 cup Thai sweet chili sauce
Grated zest of 3 limes
1 cup freshly squeezed lime juice
6 cloves garlic, minced
⅓ cup chopped cilantro sprigs
2 green onions, ends trimmed, minced
2 serrano chiles, minced, including the seeds

Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the wings and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings.

Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.