Thai-Peanut Chicken Wings

Mark BittmanTime 45 minutes

Craig Lee for The New York Times

Here's a lively, exotic twist on the traditional chicken wing. Just grill or broil the wings until they're cooked through, then toss with a simple sauce of coconut milk, peanut butter, soy sauce, fish sauce and lime juice. Return to the grill or oven until they're crisp. You might never go back to Buffalo.

view this recipe on NYTCooking.com

Ingredients

3 pounds of chicken wings
⅓ cup coconut milk
¼ cup peanut butter
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice

Preparation

Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
Step 3
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
Step 4
While the wings cook, combine 1/3 cup coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 2 tablespoons lime juice in a large bowl. Whisk until smooth.
Step 5
When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.