Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

1 cup dry sherry or Chinese rice wine

½ cup Thai or Vietnamese fish sauce

1 cup Thai sweet chili sauce

Grated zest of 3 limes

1 cup freshly squeezed lime juice

6 cloves garlic, minced ⅓ cup chopped cilantro sprigs 2 green onions, ends trimmed, minced

2 serrano chiles, minced, including the seeds

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the wings and reserve the marinade. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue cov-ered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.