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Thai Grilled Chicken Wings Recipe
|Chicken wings||1 1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Lime zest||1 Teaspoon, grated|
|Lime juice||1 Teaspoon|
|Ginger||2 Tablespoon, minced|
|Garlic||3 Clove (15 gm), minced|
|Hot red pepper flakes||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 1091 Calories from Fat 222
% Daily Value*
Total Fat 25 g38%
Saturated Fat 6.5 g32.5%
Trans Fat 0.5 g
Cholesterol 387.8 mg
Sodium 8423.4 mg351%
Total Carbohydrates 50 g16.7%
Dietary Fiber 2.9 g11.4%
Sugars 25 g
Protein 159 g318.7%
Vitamin A 10.2% Vitamin C 53.5%
Calcium 22.6% Iron 69.8%
*Based on a 2000 Calorie diet
Cut each of the remaining wings into two pieces at joint.
To make marinade, combine all remaining ingredients in a bowl.
Add the chicken wings and toss well to coat.
Cover bowl and refrigerate at least 4 hours, preferably overnight, turning chicken occasionally.
Season grill grates; preheat on HI for 5 minutes, then reduce to appropriate cook setting.
Grill chicken wings thoroughly, 16 to 20 minutes, turning often.
Brush with marinade occasionally, if desired, but not during the last 5 minutes of cooking.