- Prep Time : 5m
- Cook Time : 30m
- Ready In : 35m
These do require more work as there is a separate sauce to make on the stove but as my friend who had them said ‘it really tastes like we are in Thailand!’
- 1 lb chicken wings
- ½ Tbsp oil
- 1 tsp salt
- 1 tsp pepper
- ¼ cup Thai sweet chili sauce
- 1 5.5 oz can coconut milk
- 1 stalk lemongrass
- 1 lime zest and juice
- 2 thai chilis one whole, one split (if you like more heat you can split both or remove if you don’t want any heat, the way we have done it gives a bit of a bite but nothing extreme)
- ½ cup chicken stock
- 2 tsp brown sugar
- 2 tsp fish sauce
- 1 tsp corn starch mix with 2 tsp water (also called a slurry)
- 4 basil leaves, chiffonade (stack the leaves, roll them like a cigar and slice across into thin ribbons)
Cut off the top tough 1/3 of the lemon grass stalk. Split the stalk in half length wise and bruise (bang with the opposite side of the sharp part of the knife to release the aroma), cut into thirds (or what ever size will fit in your pot). Don’t cut too small as we want to be able to easily remove before serving.
Put coconut milk, lemon grass, lime zest and juice, chili’s, chicken stock, brown sugar and fish sauce in a small pot.
Bring to a boil and then reduce to a simmer, simmer for 10-15 minutes until the liquid has reduced. Taste to make sure you can taste all the flavours!
Mix in the cornstarch and water mixture in and simmer for 2 minutes until the sauce is thick. Set aside.
Toss wings with oil to coat then sprinkle with salt and pepper.
Cook on bqq over medium high heat 2-3 minutes per side.
Put Thai sweet chili sauce in a bowl. When wings are done and still hot toss in the sweet chili sauce.
Place on a plate and spoon thai coconut sauce on top, garnish with basil and lime zest.