Grilled Chicken Wings with Jaew Dipping Sauce

• 8pieces chicken wing segments (mid-section)
• 3tbsp light soy sauce
• 1tbsp fish sauce
• 1tbsp palm sugar
• 1tsp turmeric powder
• 1tsp finely ground coriander root
• 1tsp ground white pepper
• 4cloves garlic, finely minced
• 2tbsp vegetable oil
• 3tbsp fish sauce (for the jaew dipping sauce)
• 3tbsp freshly squeezed lime juice
• 1tsp granulated sugar
• 1tbsp toasted rice powder (khao khua)
• 1tsp toasted chilli flakes
• 2stalks spring onion, thinly sliced
• 1stalk lemongrass, finely sliced

Steps

1. 1

   Marinate the chicken wings

   Combine the light soy sauce, fish sauce, palm sugar, turmeric powder, coriander root, white pepper, garlic, and vegetable oil and mix well. Toss the chicken wings in the marinade until fully coated, then refrigerate for at least 2 hours. The turmeric and coriander root will penetrate deeply into the meat.

   2:00:00
2. 2

   Make the jaew dipping sauce

   Squeeze the lime juice into the fish sauce along with the granulated sugar and stir until dissolved. Then sprinkle in the toasted rice powder, chilli flakes, spring onion, and sliced lemongrass. The bright, zesty aroma of the lime will rise up immediately and make your mouth water.

   5:00
3. 3

   Grill the chicken wings

   Prepare a charcoal grill or ridged grill pan until very hot. Place the chicken wings on the grill and cook for 10–12 minutes per side, turning regularly until beautiful char marks form on the skin. A gentle scent of toasted turmeric will waft through the air, and the meat will be cooked through and juicy.

   25:00
4. 4

   Rest and serve

   Rest the chicken wings on a rack for about 5 minutes to allow the juices to redistribute. Then serve alongside the jaew dipping sauce and fresh vegetables of your choice.

   5:00