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Thai BBQ Chicken (or shroom) Wings - Susan Aretz

We're featured in Susan Aretz's 365 dagen BBQ cookbook. This Thai BBQ chicken wings recipe will be on summer repeat - lemongrass, ginger, garlic, and a generous splash of Yum Phrik. Simple marinade, fire, and magic. Get the recipe and grab the book

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Thai BBQ chicken wings with green beans, marinated with lemongrass, ginger and Yum Phrik crispy chilli oil

We're featured in Susan Aretz's new book, 365 dagen BBQ. Susan's recipes are the kind that make you want to fire up the grill immediately.

Susan knows what she's doing with fire and flavour. Her book is packed with recipes that work, and we're honoured to be part of it. I'm a vegetarian, so I made this with oyster mushrooms and it is crazy good.

Thai BBQ chicken wings marinated in lemongrass, ginger and Yum Phrik crispy chilli oil, from Susan Aretz's 365 dagen BBQ

Lucky for us, Susan has kindly let me print this recipe on my blog. I'm pretty sure as soon as you try it the book will be going straight onto your wish list.

The Book:

If you love this recipe, grab Susan's book 365 dagen BBQ. I collect cookbooks, but this is one I've actually used multiple times - these wings are killer, the aubergine hotdog is madness and even a simple green bean salad made me smile.

Get your copy and start grilling. Order here for a signed copy.

P.S. We're buzzing about being featured. If you make this, tag us. We want to see your Thai BBQ wings 🌶️

For the beans, you've gotta get the book, but they are bangin'.

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The recipe

Thai BBQ Chicken (or shroom) Wings - Susan Aretz

We're featured in Susan Aretz's 365 dagen BBQ cookbook. This Thai BBQ chicken wings recipe will be on summer repeat - lemongrass, ginger, garlic, and a generous splash of Yum Phrik. Simple marinade, fire, and magic. G...

Ingredients

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Method

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  1. Mix the lemongrass, ginger, garlic, fish sauce, sesame oil, sunflower oil, sugar, lime juice and Yum Phrik together.
  2. Marinate the chicken (or mushrooms) in this mixture for a minimum of 30 minutes, up to 24 hours.
  3. Heat your BBQ to 175°C (direct heat), but don't use too many coals. Fat and marinade will drip during cooking, and you want to avoid flare-ups and burnt chicken.
  4. Remove the chicken and let the excess marinade drip off.
  5. Keep the remaining marinade to brush on the chicken while grilling.
  6. Grill the chicken until cooked through and golden brown. Make sure the internal temperature reaches 72°C.
Trouble & Spice crispy chilli oils troubleandspice.nl/blogs/recipes/thai-bbq-chicken-or-shroom-wings-susan-aretz

Cook it with

Thai - Yum Phrik crispy chilli oil 180g

Yum Phrik

€9,95
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