- 4 cups of Mae Ploy Sweet Chili Sauce
- 2 cups of Fish Sauce
- 2 cups Rice wine vinegar
- 1 large toe of Fresh Ginger smashed
- I bunch of fresh Cilantro
- 1 bunch of fresh Mint
- 1 bunch Green Onion
- 1 fresh lime
- Approx. 15 chicken wings
This recipe is my favorite wing recipe and the sauce is also great on shrimp, any other grilled chicken, grilled or roasted veggies, skirt steak and many other Asian dishes.
For the sauce combine the Sweet Chili Sauce Rice wine vinegar fish sauce and ginger in a thick bottom sauce pot. You want to bring this to a simmer, and it’s going to stink up the kitchen but it’s totally worth it! Simmer this until it starts to thicken. They key here is the thickness. To thick add some water to thin add it won’t stick properly to the wings! Chop the mint and the cilantro and mix together. Cut the green onions into small rings. If you get whole wings cut them at the joint so you have a drum and a true wing. Season these with salt and pepper and place on a medium grill. The key to grilling wings is to leave them alone once you place them on the grill let them brown and get crispy before you turn them. Grill until done and nice and crispy. You can always finish them in the oven if they’re not done, just eat one first and make sure they are cooked! place them on a large mixing bowl and “drizzle the sauce over the wings! Not too much sauce just enough to cover. Add the mint and cilantro and toss with love! Place on a serving platter and sprinkle with green onions and juice the limes on top of the wings! Note you can also fry, air fry, bake these wings and throw some shrimp in there for a real showstopper at the party!!