Peak Gai Yang

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

1. 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.
2. 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.