Barbecued Thai Chicken Wings

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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3 pounds chicken wing drummettes


1/4 cup coarsely chopped garlic
2 Tbsp. chopped cilantro
1 tsp. ground tumeric
1 tsp. curry powder
1-1/2 tsp. ground chiles de arbol
1 Tbsp. sugar
1/4 tsp. salt
3 Tbsp. Thai fish sauce

Basting liquid:

1/2 cup coconut milk (canned is ok)


cilantro sprigs
dipping sauce (see recipe below)

Dipping sauce:

1/2 cup fresh lemon juice
1/4 cup Thai fish sauce
1-2 Tbsp. brown sugar
1 or 2 Thai chiles, stemmed, seeded and finely sliced
1 clove garlic, minced


To make dipping sauce:

Combine all ingredients in a bowl and let stand for 10 minutes.

To prepare the marinade:

Process all the marinade ingredients in a blender until smooth. Marinate the chicken, refrigerated, overnight.

To cook:

Prepare a hot grill.

Grill the chicken wings over hot coals until done, brushing them frequently with the coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of the dipping sauce.

Recipe by Stephanie da Silva.