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I know a thing or two about wings.  Don’t believe me? Check out my credentials:

  • I once orchestrated a grand pilgrimage in the name of wings.  8 of my buddies piled into a rented passenger van and took a 7 hour trip up to Buffalo, NY with the sole purpose of eating wings in the town where it all started (there may have been some beers).  The trip was aptly dubbed: Lord of the Wings Weekend.
  • I own a pair of Wing Snips (see below).
  • The first time I ate a Buffalo Wing was in Panama City, Florida.  My cousin and I proceeded to eat 100+ wings over the next 2 days.
  • I believe boneless wings are exclusively for little girls.
  • If you prefer your wings breaded, I prefer you stay away from me and my family.

Now that we’ve got that out of the way, let’s look at this killer wing recipe…

This is certainly not a traditional Buffalo wing.  I’ve worked on this recipe for a couple of years now. It’s a downright delicious marinade that works great on all types of chicken and pork.  The brown sugar and lime juice provide great sweetness, the herbs give it freshness, and the abundance of chiles gives this sauce a serious burn.


  • 16 whole chicken wings
  • 1/2 cup chopped Thai basil
  • 1/2 cup chopped cilantro
  • 2 Tablespoons chopped ginger root
  • 4 cloves garlic
  • 1 large shallot, roughly chopped
  • 6-8 chopped fresh chiles (I used Ho Chi Minh and Thai Giant)
  • 2 heaping Tablespoons Brown Sugar
  • 1/2 cup soy sauce
  • 1/4 cup olive oil (or canola)
  • 1 lime, juiced
  • 2 Tablespoons Sriracha sauce (rooster sauce)
  • 1 teaspoon ground coriander

If someone serves you wings with that creepy tip, it means they hate you.

Directions: Separate whole chicken wings into “wingettes”. Watch this video if you’re not sure how to do that.  Place cut chicken wings into a plastic resealable bag or a marinating bowl.  Take all of the other ingredients and puree them in a food processor or blender.  Once the mixture is smooth, pour it over the wings (you may also want to reserve some to brush on as a glaze later).  Work the sauce around to coat the wings and leave covered in the fridge for at least 4 hours.  Carefully grill or bake these wings till they are cooked through and crispy and sticky on the outside.

Serve these wings with some Crema de Peppermeister and cold beer. Now, you’ve got yourself a finger licking good time. Enjoy!

There we go.

When you’re done making these tasty wings, check out these kick-ass recipes from around the blogosphere…

Sweet Heat Tacos with Pineapple Salsa

Pepper-licious Grilled Chicken Thighs