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Oriental Spicy Chicken Wings

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    3 h 25 m
FISHGIRL

FISHGIRL

WARNING: SPICY..We ate them so fast we didn't get a picture. Hubby said: 'I hope you wrote this one down'.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1187 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
  3. Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
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