- 3 pounds of chicken wings
- ⅓ cup coconut milk
- ¼ cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
262 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 21 grams protein; 125 milligrams cholesterol; 288 milligrams sodium
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/3 cup coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 tablespoon fish sauce and 2 tablespoons lime juice in a large bowl. Whisk until smooth.
- When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.