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Ingredients 0/7
Why This Dish Is So Special
These wings are packed with bold flavors that balance heat and sweetness perfectly. They’re crispy on the outside and juicy inside, making them a great snack or meal for any occasion. Plus, they’re easy to customize to your preferred spice level.
Cooking Tips
- For extra crispiness, pat the wings dry before seasoning.
- Marinate the wings for at least an hour to let the flavors soak in.
- Use a wire rack when baking to allow air circulation and even cooking.
- Marinate the wings for at least an hour to let the flavors soak in.
- Use a wire rack when baking to allow air circulation and even cooking.
Step 1
In a bowl, mix together the chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice until well combined. Pour the marinade into a resealable plastic bag, add the chicken wings, and toss everything together to coat the wings evenly. Press out as much air as you can, seal the bag, and pop it in the fridge to marinate for at least 3 hours, or up to overnight for more flavor.
Step 2
When you're ready to cook, heat up your grill to medium-high and give the grates a light oiling to prevent sticking. Take the wings out of the marinade, letting any extra drip off, and discard the leftover marinade. Grill the wings for about 12 to 14 minutes, turning them occasionally, until they’re cooked through and the juices run clear. Enjoy!
Serving Options
Serve with a side of cooling cucumber salad or creamy ranch dip to balance the heat. They also pair well with steamed rice or crunchy vegetable sticks for a fuller meal.
Freezing Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to help maintain their crispiness instead of using the microwave.
300
people cooked this recipe
