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Grilled Thai Chicken Wings

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These Grilled Thai Chicken Wings have a flavorful and aromatic Thai style marinade similar to Gai Yang (grilled chicken). The wings are grilled over indirect heat low and slow until the skin is golden and crispy, but still tender on the inside.

Grilled Thai chicken wings on a plate garnished with cilantro.

Reader Christine Says: “These were absolutely delicious. I am a wing fanatic. I make them all the time and am always on the lookout for new flavor profiles. I also recently learned about Golden Mountain Sauce and don’t know how to use it yet, so finding your recipe was a treat. It’s a keeper! My family descended upon them like a school of piranhas. Making again tonight! Thank you (and your Mom) for the recipe!” ★★★★★

My Mom adapted her Gai Yang marinade to use on chicken wings instead since they are easier to work with and more convenient for people to just grab a wing. These wings make a great party appetizer or meal with some Thai Sticky Rice.

Thai Style Marinade

We are making a simple and aromatic marinade for the wings, and it consists of 4 ingredients:

Garlic, Cilantro, Soy Sauce, Oyster Sauce

Like any recipe, you’ll find variations of a Gai Yang marinade, but this is my Mom’s way to get a flavorful chicken wing without much fuss.

The marinade starts with pulsing garlic and cilantro in a food chopper or processor until finely chopped. We’re using the stems and leaves of the cilantro, because most of the flavor is actually in the stems.

Raw chicken wings in a plastic zip top gallon bag.
Raw wings in a gallon bag with Thai marinade.

Next we’re adding soy sauce and Oyster sauce for saltiness and subtle sweetness. Traditionally Thai cooking uses Golden Mountain Soy Sauce, which does have a slightly different flavor profile than traditional Japanese soy sauce. I’ve made the marinade using Golden Mountain and using a low sodium Japanese soy sauce, and both will work in this recipe.

How to Grill

The key to perfectly grilled wings that don’t taste burned is to use Indirect Heat. You do not want to use high heat because the outside will be burned and the inside uncooked.

We use a ceramic charcoal grill or Kamado, and place a heat deflector on the bottom of the grill. The temperature of the grill is at 350 degrees.

Cooked Thai chicken wings on the grill.

If you are using a gas grill then only turn one of the burners and place the wings on the non-burner side. The first side will cook for 30 minutes, then flip each wing over and cook for another 15 minutes. The wings will develop a beautiful brown color.

How to Serve

Grilled Thai Chicken Wings can be served as a appetizer or with a meal. We love to eat these with Thai Papaya Salad and Thai Sticky Rice. The flavors go so well together!

Hand holding a cooked wing over a plate of wings.

You can also serve the wings with a Thai Sweet Chili dipping sauce for even more flavor. The marinade also works great on Chicken legs, thighs, breast, or even a whole chicken.

More Grilling Recipes

Grilled wings on a plate.

Grilled Thai Chicken Wings

Renee
These Grilled Thai Chicken Wings have a flavorful and aromatic Thai style marinade similar to Gai Yang.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 8 hours
Total Time 8 hours 55 minutes
Servings 6

Equipment

Ingredients
  

Instructions
 

  • Rough chop cilantro and place in a food processor with peeled Garlic Cloves. Pulse till everything is finely chopped, you may need to add a little water to get it going.
  • Remove blade and add Oyster Sauce, Golden Mountain Soy Sauce, and Black Pepper. Stir to combine.
  • Place Chicken Wings in a large gallon zip bag and pour marinade over wings. Let all the air out of the bag, seal it, and mix wings well with marinade. Refrigerate for at least one hour, or best when done overnight.
  • Have the grill set to 350 degrees. Place wings on indirect heat on the grill and cook for 30 minutes on one side and 15 minutes on the other side. Check the temperature with an instant thermometer and remove them once wings reach 165 degrees.

Video

Notes

The same marinade can be used on a Whole chicken, legs, or boneless chicken breasts. 
Reheat leftovers in the oven, air fryer, or microwave until heated through.

Nutrition

Calories: 287kcalCarbohydrates: 3gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 894mgPotassium: 231mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 2mgCalcium: 26mgIron: 1mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

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4 Comments

  1. These were absolutely delicious. I am a wing fanatic. I make them all the time and am always on the lookout for new flavor profiles. I also recently learned about Golden Mountain Sauce and don’t know how to use it yet, so finding your recipe was a treat. It’s a keeper! My family descended upon them like a school of piranhas. Making again tonight! Thank you (and your Mom) for the recipe!

    1. Thanks so much Christine! So happy you and your family loved the wings. Yes, Golden Mountain sauce is used instead of traditional soy sauce. You’ll find it in most Thai stir fry’s and fried rice.