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.
Ingredients:
- 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…
PEPPERMEISTER! 
If someone touches your wings with those creepy scissors, what does that mean?
Those creepy scissors are my wing snips and they are sanitized and cleaned thoroughly. I use them exclusively for wings, snipping obstructions from Uncle Jesse’s hind-quarters, and they may or may not be used to cut off your hair while you sleep.
Sounds delicious! But, really? 1/2 Cup Thai Basil and Cilantro? That seems like a lot. I hate fresh herb measurements. I’m never really sure how to measure them. Sorry man, didn’t mean to rant. Anyway, this does sound good, imma try it!
Hey Tim, I like to go a little nuts with the herbs. I would say a safe bet is to use about a handful of each. I’ve also omitted the herbs altogether, still great. I do think the licorice-like flavor of the thai basil fits so well with the malty soy sauce and the sweet brown sugar.
Thanks for stopping by!
Thanks for the shout out on my tacos!! These wings look awesome! You are so funny 😀 I got my chili pepper chocolate this weekend & my seeds!!! TY!!! Can I start the peppers now?
No problem at all. Those tacos look killer. I usually start my seeds in February or March so I can harvest peppers before the first frost, usually mid-late October. If there’s no frost threat in your part of CA, then I guess you can start them anytime! Keep me posted.
Oh, I’m so glad to have found your blog.
Those wings look amazing!
Glad you stopped by, Ryan. I’ll be posting info soon on how you can get free Peppermeister seeds so you can grow your own.