Stack of grilled chicken wings in a white bowl, sitting on a green table.

Fiery Thai Lemongrass Wings with Mint Hot Sauce

Name: Fiery Thai Lemongrass Wings with Mint Hot Sauce
Prep time: 12 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 4 lbs chicken wings, separated if desired; Kosher salt and freshly ground black pepper, for grilling; For the marinade:; 1/4 C trimmed and sliced lemongrass (soft white potion only), about 2 large stalks; 1/4 C minced shallots; 2 T chopped cilantro; 2 T finely chopped fresh ginger; 4 cloves garlic, chopped; 2 bird chilies, chopped (seeded if desired); Grated zest and juice from 1 lime; 1/4 C olive oil; 1 T soy sauce; 1 T fish sauce; 1 t sugar; 1/2 t freshly ground black pepper; For the hot sauce:; 1/2 C fresh mint leaves; 3 cloves fresh garlic; 2 bird chilies, chopped (seeded if desired); 2 T sugar; 1 t salt; 1/3 C rice vinegar; 1/3 C water

Courtesy of Bull Outdoor Products

Makes: 4 as a meal; 8 to 10 as appetizer
Prep Time: 2 - 12 hours
Cook Time: 50 - 60 minutes

Ingredients:

Toppings:

4 lb	Chicken Wings, separated if desired
Kosher Salt and Freshly Ground Black Pepper, for grilling

For the Marinade:

1/4 cup	Trimmed and Sliced Lemongrass (soft white potion only), about 2 large stalks
1/4 cup	Minced Shallots
2 tbsp	Chopped Cilantro
2 tbsp	Finely Chopped Fresh Ginger
4 cloves	Garlic, chopped
2	Bird Chilies, chopped (seeded if desired)
Grated Zest and Juice from One Lime
1/4 cup	Olive Oil
1 tbsp	Soy Sauce
1 tbsp	Fish Sauce
1 tsp	Sugar
1/2 tsp	Freshly Ground Black Pepper

For the Hot Sauce:

1/2 cup	Fresh Mint Leaves
3 cloves	Fresh Garlic
2	Bird Chilies, chopped (seeded if desired)
2 tbsp	Sugar
1 tsp	Salt
1/3 cup	Rice Vinegar
1/3 cup	Water

Directions:

Separate the wings at the joints; discard the thin outer piece or save for making stock.
Place wings in a large resealable bag.
Add marinade ingredients to the bowl of a blender or food processor and blitz until smooth.
Pour marinade into bag with the wings and massage to coat the wings.
Seal the bag and marinate for at least 2 hours and up to overnight in the refrigerator.
Add the sauce ingredients and blitz until smooth.
Pour sauce into a small saucepan and simmer for 5 minutes; set aside until ready to grill.
If using honey prepare just before grilling the wings and do not cook the sauce. The sauce is best used the same day.
Set up your grill for direct cooking over medium-high heat.
Make sure your grates are cleaned and oiled before you start cooking.
Remove chicken from the marinade and discard the marinade.
Blot the chicken with paper towels and season liberally with kosher salt and black pepper.
Grill for 5 minutes and then flip and cook 5 more minutes.
Repeat every couple minutes until chicken is cooked through and no longer pink at the bone.
Total cooking time will be about 15 to 20 minutes.
Serve hot or at room temperature with mint hot sauce.