Categories: Asian
Ingredients
- 13.5 oz. can coconut milk, shaken
- 6 tbsp. fish sauce
- 6 tbsp. light brown sugar
- 2 tbsp. sesame oil
- 2 tbsp. chopped lemongrass
- Grated zest and juice of 2 limes
- 10 small fresh Thai bird chiles or 1 large jalapeno, chopped
- 2 tsp kosher salt
- 3 lbs. chicken wings, separated at the joint into sections
- Chopped fresh cilantro, for garnish
Directions
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In a large bowl, combine the coconut milk, fish sauce, brown sugar, sesame oil, lemongrass, lime zest, lime juice, chiles, and salt. Add the wings, toss to coat, cover, and marinate in the fridge for at least 4 hours and up to 24 hours.
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Preheat a grill over medium-high heat. Remove the wings from the marinade and grill until the skin is crisp and golden, flipping once, 12 to 14 minutes total. Transfer to a serving platter and garnish with cilantro.