Thai-inspired chicken wings

Mass Appeal

Dan Whalen, author of “Tots!” whips up Thai lettuce wraps, and then uses this dish to inspire a special chicken wing recipe. 


  • 24 chicken wing segments
  • 1 clove garlic, grated
  • 2 inches ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1/4 cup rice
  • 2 sticks lemongrass, husks removed and thinly sliced
  • 2 shallots, thinly sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons sambol chile paste
  • 3 limes
  • 1/4 cup honey
  • 25 mint leaves, chopped


  • Put the chicken wings in a large bowl and add the garlic, ginger, fish sauce, sugar, and rice vinegar. Season with salt and allow to marinate for at least 2 hours.
  • Put the rice in a dry frying pan and cook on medium heat for about a half hour, stirring often until thoroughly browned.
  • Put the rice into a coffee grinder or a mortar and pestle and crush up the rice until powdery.
  • Put the lemongrass, shallot, fish sauce, sambol, lime, and honey into a frying pan and bring to a light simmer.  Remove from heat.
  • Grill the wings on low heat for about 25 minutes until cooked through and lightly browned.
  • Put the wings in a large bowl and pour the sauce on to them. Toss well.
  • Place onto a serving platter and top with the mint and toasted rice.

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