When we go to Costco our staples include dog food, coffee, toilet paper, and chicken wings. We always have chicken wings in the freezer because they are so easy for an effortless dinner, or for impromptu get-togethers with friends. David got a gas grill for his 30th birthday (I will miss you charcoal flavor, but I won’t miss the amount of time you take to heat up), and we have been grilling nonstop since. We grilled these chicken wings last night along with Michigan broccoli for an easy, and summery meal, with minimal cleanup required.
4 garlic cloves
1 lemongrass stalk, finely grated (we have fresh lemongrass in our garden, so I used lemongrass leaves)
1/2 cup brown sugar
1/4 cup rice vinegar
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
2 teaspoons cumin
1 teaspoon black pepper
3 tablespoons fish sauce or soy sauce
20-25 chicken wings
1. Prepare grill for high indirect heat.
2. Bring garlic, lemongrass, sugar, vinegar, ginger, red pepper flakes, cumin, black pepper, and 1/2 cup water to a boil in a small saucepan, about 8 minutes.
3. Let cool and add the fish sauce or soy sauce. Set aside.
4. Season chicken with salt and place over indirect heat. Grill turning once or twice until skin is browned and crisp and wings are nearly cooked through 20-25 minutes.
5. Move chicken to the hotter part of the grill and baste with the sauce, until caramelized and lightly charred in places, 5-7 minutes. Serve with any remaining sauce.
adapted from bon appétit