|Nutritional Guidelines (per serving)|
|Servings: Serves 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The combination of garlic, lime juice and chilies gives the dish a delicious Southeast Asian flair. Remember the longer you marinate the stronger the flavors will be. These chicken wings are perfect for any casual cookout or game day celebration.
- 5 pounds chicken wings
- For the Marinade:
- 1 cup/240 milliliters lime juice
- 1/2 cup/120 milliliters soy sauce
- 1/4 cup/60 milliliters vegetable oil
- 4 green chilies (seeded and finely diced)
- 4 to 5 cloves garlic (minced)
- 2 tablespoons/30 milliliters white sugar
- 1 tablespoon/15 milliliters fish sauce
- 1 teaspoon/5 milliliters white pepper
Gather the ingredients.
Combine all marinade in a large plastic bowl.
Trim off wing tips. If using whole wings, cut between the join separating the flats portion from the drummettes.
Place wings into a large resealable plastic bag or two regular-sized bags.
Pour mixture over top, making sure all the chicken is well coated. If using two bags make sure to divide the mixture in half and use half of the marinade per bag.
Let wings marinate for 4 to 6 hours.
Preheat grill for medium heat.
Remove wings from bag(s) and reserve marinade.
Place wings onto grill and cook for 30 to 35 minutes, brushing with reserved marinade during the first 10 minutes of cook time.
Discard marinade after this point.
Turn wings about 4 times during the cooking process. Watch for burning and adjust the temperature or move wings off to the cooler part of the grill. Flats will cook faster than the drummettes, so make sure to have a large plate handy to remove them as needed
Once wings reach an internal temperature of 175 F., remove from grill and serve.