Recipes / International dishes / Grilled Dishes

Grilled Chicken Wings with Thai Dipping Sauce, No Added Refined Sugar

Name: Grilled Chicken Wings with Thai Dipping Sauce, No Added Refined Sugar
Total time: 140 min
Yield: 2 servings
Cuisine: Thailand
Ingredients: Chicken wings 500g; vodka or glutinous rice wine 1 tablespoon; five spice powder 1/4 teaspoon; salt 1/4 teaspoon; ground pepper 1/4 teaspoon; fine chili powder for color 1 teaspoon, optional; oyster sauce 1 tablespoon; cooking oil 1 tablespoon. For the dipping sauce: fish sauce 2.5 tablespoons; lime juice 3 tablespoons; kOBE Monk Fruit Blend 2 tablespoons; khao khua roasted glutinous rice powder 1 tablespoon; chili powder 1 tablespoon; water 1 tablespoon; finely chopped sawtooth herb (ngo gai) 1 tablespoon; thinly sliced shallot 2 tablespoons

International dishesGrilled DishesThailand30 minutes to 1 hour marinating, about 50 minutes roasting

These wings satisfy because the skin turns deep golden, the meat stays tender and the dipping sauce is sharp and hot. The difficulty is the oven temperature, high enough for the skin to blister but not so high that the meat dries out.

Roast for 20 minutes at 200 degrees, then drop to 175 degrees for another 30 minutes. The sauce needs khao khua, glutinous rice toasted golden and ground fine, which gives it its distinctive aroma.

This batch weighs about 756g, at roughly 177 calories per 100g.

Nutrition (this recipe makes 2 servings)

176.6kcal

12.6gprotein

11gfat

0.9gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch of roasted wings divides into 2 servings, with the dipping sauce in one shared bowl.

Ingredients for the batch

Chicken wings 500g
vodka or glutinous rice wine 1 tablespoon
five spice powder 1/4 teaspoon
salt 1/4 teaspoon
ground pepper 1/4 teaspoon
fine chili powder for color 1 teaspoon, optional
oyster sauce 1 tablespoon
cooking oil 1 tablespoon. For the dipping sauce: fish sauce 2.5 tablespoons
lime juice 3 tablespoons
kOBE Monk Fruit Blend 2 tablespoons
khao khua roasted glutinous rice powder 1 tablespoon
chili powder 1 tablespoon
water 1 tablespoon
finely chopped sawtooth herb (ngo gai) 1 tablespoon
thinly sliced shallot 2 tablespoons

Method

Wash the wings and marinate them with 1 tablespoon wine, 1/4 teaspoon five spice powder, 1/4 teaspoon salt, 1/4 teaspoon ground pepper, 1 teaspoon fine chili powder, 1 tablespoon oyster sauce and 1 tablespoon cooking oil. Leave for 30 minutes to 1 hour.
Heat the oven to 200 degrees, arrange the wings on a tray and roast for about 20 minutes.
Lower the heat to 175 degrees and roast for another 30 minutes. The wings are ready once the skin turns deep golden and blisters, and they can rest in the oven for another 5 minutes before coming out.
Mix the dipping sauce: stir 2 tablespoons kOBE Monk Fruit Blend, 2.5 tablespoons fish sauce, 1 tablespoon water and 3 tablespoons lime juice until dissolved.
Stir in 1 tablespoon khao khua and 1 tablespoon chili powder.
Add 2 tablespoons thinly sliced shallot and 1 tablespoon finely chopped sawtooth herb, mix and the sauce is ready. Serve with sticky rice and green papaya salad.

Tips

Khao khua is glutinous rice toasted golden and ground fine, quick to make at home and not interchangeable with plain rice flour.
Without an oven, coals, an air fryer or a halogen cooker all work.
Sawtooth herb is sold at Vietnamese markets and can be left out.
A full 30 minutes to 1 hour of marinating is what carries the seasoning into the meat.
Start at 200 degrees C to tighten the skin, then drop to 175 degrees C, since holding one temperature burns the skin while the inside stays raw.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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