These crispy grilled wings bring the heat with this keto friendly, flavorful Thai inspired curry style hot sauce. So get the grill fired up and be ready to bring the heat for game day or your next dinner party!
Course Grilling
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 24Wings
Author Bon Appeteach
Ingredients
24Chicken Wings
2tbsp.Baking Powder
Thai Spice Rub-
2TbspCurry Powder
1tspCoriander
2tspCumin
1tbspDried Basil
2tsp.Garlic Powder
2tspOnion Powder
2tspSalt
2tspBlack Pepper
For The Thai Hot Sauce
4tbspButtermelted
1Minced Garlic Clove
1/2tspFresh Minced Ginger
1tbspThai Spice Rubfrom above
1/2cupFull Fat Coconut Milk
1tspFish Sauce
2tbsp.Soy Sauce or Coconut Aminos
1/4cupRed Chili Paste
Instructions
Combine all the spice rub ingredients together in a bowl and reserve 1 tbsp of it for the sauce. Set it aside.
Pat the wings dry with a paper towel. In a bowl, toss the baking powder and the spice rub over the wings and mix them so they are completely coated. Let the wings sit for at least an hour like this in the fridge or overnight.
To make the sauce, toast the reserved 1 tbsp of spices in a small sauce pan just until they smell fragrant. Add the butter and let it melt, then saute the fresh garlic and ginger. Finally, mix in the coconut milk, chili paste, soy sauce and fish sauce. Whisk it together until its mixed and heated through. Turn off the heat and leave it on the stove top.
Set your grill for direct or indirect heat. Please read the post above in regards to utilizing these cooking methods for this. Cook the wings to a minimum temperature of 165 F per the FDA safety guidelines (I prefer to actually cook mine to about 190 F for tenderness however).
Remove from the grill and place in a bowl. Pour the sauce over the wings and toss them in with the sauce and serve. Garnish with lime wedge or zest and some green onion (optional).