A finger-licking good blazing spicy Asian sauce coats golden grilled chicken thighs and more of the amazing sauce is served for dipping. Wings can also be used.
Author:Marisa Franca @ All Our Way
6- 8 chicken thighs (or 5 lbs. chicken wings tips and membranes between joints removed)
6 cups water
1/4 cup kosher salt
1/2 cup chili-garlic sauce
1 cup honey
2 Tablespoons soy sauce
1/2 cup sweet soy sauce
3 Tablespoons sriracha sauce
1/4 cup apple cider vinegar
1/4 cup minced ginger
1 teaspoon sea salt
1 tablespoon freshly cracked black pepper
1 teaspoon toasted sesame seeds ( put in dry skillet and watch like a hawk so they don’t burn)
1 Tablespoon minced green onion
Trim the excess fat from the chicken thighs. You may leave skin on but we removed it.
In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
Heat the grill to medium high. Drain the thighs or wings and season them with sea salt and pepper. Grill the thighs or wings until golden, 15-25 minutes, turning as needed. DON’T turn too much. When the thighs or wings reach a golden color, around 155 F, baste them with sauce, turning as needed until the wings are glossy, well coated and reach 165 F.
Remove to a serving platter and garnish the wings with the sesame seeds and green onions. Serve with the reserved dipping sauce. If you want to lick your fingers you have our permission – it is acceptable and highly recommended.