Peak Gai Yang

Name: Peak Gai Yang
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup Thai thin soy sauce (available at Asian markets); ¼ cup Thai thick soy sauce (available at Asian markets); ¼ cup yellow soy bean sauce (available at Asian markets); 2 teaspoons freshly ground black pepper; 1 teaspoon freshly ground white pepper; 8 garlic cloves, finely chopped; ¼ cup fresh cilantro leaves, chopped; 1 tablespoon turmeric; ¼ cup finely chopped lemongrass; 20 chicken wings, tips removed

By Tasting Table Staff/July 17, 2010 4:00 am EST

Recipe adapted from Katy Noochla-or

Peak Gai Yang (Thai Barbecue Chicken Wings)

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Thai Barbecue Chicken Wings

Prep Time

minutes

Cook Time

minutes

Servings

Total time: 30 minutes

Ingredients

1 cup Thai thin soy sauce (available at Asian markets)
¼ cup Thai thick soy sauce (available at Asian markets)
¼ cup yellow soy bean sauce (available at Asian markets)
2 teaspoons freshly ground black pepper
1 teaspoon freshly ground white pepper
8 garlic cloves, finely chopped
¼ cup fresh cilantro leaves, chopped
1 tablespoon turmeric
¼ cup finely chopped lemongrass
20 chicken wings, tips removed

Directions

In a shallow baking dish, combine the soy sauces, yellow soy bean sauce, black and white pepper, garlic, cilantro, turmeric and lemongrass. Add the chicken wings, cover and refrigerate for up to 8 hours.
Light a grill. Remove the chicken wings from the marinade and reserve the remaining marinade. Grill the wings over a medium-hot ﬁre, turning and basting them with the reserved marinade, until golden-brown and cooked through, about 30 minutes. Serve the wings hot or at room temperature.

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