Burmese Chicken Wings
Thomas J. Story
A simple garlic-ginger paste creates a flavorful crust on the wings as they grill, so don’t brush off the excess before cooking.
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
How to Make It
1
Blend garlic and ginger and turmeric in a food processor until a paste forms. Add a splash of water to help mix if needed.
2
Marinate the chicken with ginger and garlic paste for 1 hour in a glass container or sheet tray in the refrigerator. Be sure to pull out and leave at room temperature for about 30 minutes before grilling.
3
Skewer two chicken pieces per skewer, leaving an inch between each piece. Season with salt.
4
Cook over an open flame (we use a binchotan grill at the Dutchess) for 6–8 minutes until cooked through, rotating for even browning.
Ingredients
20 garlic cloves
3-inch piece ginger, peeled
pinch of ground turmeric
1 lb chicken wing drumettes and flats
kosher salt to taste
Directions
1
Blend garlic and ginger and turmeric in a food processor until a paste forms. Add a splash of water to help mix if needed.
2
Marinate the chicken with ginger and garlic paste for 1 hour in a glass container or sheet tray in the refrigerator. Be sure to pull out and leave at room temperature for about 30 minutes before grilling.
3
Skewer two chicken pieces per skewer, leaving an inch between each piece. Season with salt.
4
Cook over an open flame (we use a binchotan grill at the Dutchess) for 6–8 minutes until cooked through, rotating for even browning.
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