Southeast Asian Chicken Wings + Asian Slaw

4 Jul


I realized a really important thing yesterday.

Look at the last time I blogged. June 1st. That, is disgusting. That fact makes me sad! Because when I don’t blog, that means I’m busy, and if I’m busy, that means I am literally not doing the thing that makes me the happiest.

Then I realized wait, I haaaaave been cooking. That hasn’t changed. It’s just the fact that I have no time to blog it! Then after a few weeks, I am not even interested in blogging it. For me, there is something about cooking something DELICIOUS then excitedly blogging about it the following morning. I don’t have the same passion going back and telling you about something I made weeks ago, yummy or not.


I saw this recipe in the same issue of Fine Cooking that I got the brick chicken in. After I made the brick chicken, I didn’t think it was chickenly possible for another chicken recipe to compare. Then I flipped through the magazine again, yesterday, to get the recipe for this tres leches cake I made a month ago. Wasn’t even excited to blog about it, just figured I owed it to you guys to post SOMETHING. This was the first page that I opened up to and I immediately decided I had to make this and get my blogging excitement back. BECAUSE YOU DESERVE IT. I guess? I mean I don’t know you or anything but you seem like nice enough people.

This chicken, like most Thai / southeast asian food, has so many different flavors going on. Tangy, sweet, spicy. The juiciness is just an added bonus.

You skewer the chicken (I got better and better with this as I went along)…make sure to spread it’s little legs nicely along the skewer for even cooking ew disgusting I know unless you are into chickens sexually and in that case enjoy you freak….

Make the marinade in a blender…

Cover the skewers with foil. This will have no point in the end, if you are anything like me. They will still char and fall off as you take them off the grill. Whatever. Jealous.

Actually I just looked at this photo and realized I didn’t even cover up to the chicken. I’m an idiot. Learn from me.

Toss on the grill…


Did you make sure to take terrible photos? I did! Also, since you glaze the chicken at the very end with sweet chili sauce, your wings might be a little (or a lot) charred unless you pay attention. But OH MAN I loved those little charred parts so whooooo cares.

Gnaw the bones of your fellow diners…

Please make this. You deserve to eat like this.

Recipe here


31 Responses to “Southeast Asian Chicken Wings + Asian Slaw”

  1. Christina July 4, 2012 at 2:58 pm #

    I am making this ASAP! My dinner mates thank you in advance!

  2. Gloria July 4, 2012 at 3:57 pm #

    Oh wow, these look gooood!

  3. thefoodandwinehedonist July 4, 2012 at 5:20 pm #

    Those wings look awesome – especially the charred bits. Reluctantly, I’d have to say the slaw sounds terrific. May have to get over my aversion to Guy Fieri and make it.

  4. lunaKM July 4, 2012 at 5:31 pm #

    If you soak your wooden skewers in water for at least 10 minutes before using them you are less likely to have them burn on the grill. Just a tip for you.

  5. Kelsey B July 4, 2012 at 5:41 pm #

    Wow, yep I’m definitely making this tonight. I’ll let you know how it turns out!

  6. ERRRICA July 4, 2012 at 5:45 pm #

    so excited to see a new post on here!!!!!! your wittiness brings me so much joy and makes me want to actually cook and not just look at your food like a creepy teenage boy looks at

  7. Carly July 4, 2012 at 7:19 pm #

    This individual foil-wrapping thing looks like major bs. Especially since they had you soak them AND do that, and they still burned. Personally, though, I’m ok with the skewers burning. I feel like it’s just part of the territory, as long as they don’t seriously catch on fire and harm your food in some way.

    So I do soak them, but probably wouldn’t bother wrapping them. Soaking the skewers also provides another opportunity to season the meat! At the very least, add salt (or soy sauce) to the water you soak them in. I haven’t used fruit juice or anything else sweet, as a lot of sugar might just make the burning problem worse, but who knows. Lemon or lime juice is good, though.

  8. Diane July 5, 2012 at 12:51 pm #

    Made these last night, super simple and AMAZING TASTING. From now on Wing night is being held at my house instead of a restaurant where I have to order shitty beer to get dried out, deep fried wings.

  9. Lauren July 5, 2012 at 4:14 pm #

    YOU’RE BACK! YAY! Thank god because I was about to start, you know, “watching what I eat” or some BS like that and now I have an excuse to make/eat something deliciousssss! Hope you had a happy 4th!

  10. Koz July 6, 2012 at 12:40 am #

    Actually, don’t just soak the skewers – way to hard because they’re all floaty. Do what I do and stick ’em into a bottled water bottle, fill with water, and screw the top on. Leave overnight. Simple, effective, and lazy as hell…

  11. Hannah July 6, 2012 at 10:20 am #

    My mouth always waters whenever you have a new receipe. I will be making this for my dinner party next week – hmmmmmmmmm

  12. Tam pham July 7, 2012 at 2:02 pm #

    Hi Chrissy! What kind of rice did you make with this dish? Is there a recipe for that? Thank you!

  13. maddie July 8, 2012 at 4:44 pm #

    I love reading your blog not just because I always find delicious (low carb!) recipes, but also because your posts are so freaking hilarious!! I’m always looking forward to a new entry on your blog!

  14. Maya Nightingale July 10, 2012 at 12:07 pm #

    Soak your wooden skewers in water ahead of time so they won’t burn!

  15. Jubes and Tank July 11, 2012 at 3:52 am #

    Solution for burning skewers is to buy metal ones. 🙂
    Just be careful…they might not burn black, but they get red hot and those fingers…yeah, not fun.
    I know from experience!

    Those wings look yummy- I haven’t had BBQ’d chicken wings in..forever.
    The last time I BBQ’d chicken (thighs) I left my vegan boyfriend to look after them and…ended up with black lumps of meat that were previously on fire. Awesome.

  16. Diana Nguyen (@toandfrommag) July 12, 2012 at 11:26 am #

    The wings look AWESOME. The plate in the lasts picture belong to John though because no respecting Asian leaves ANYTHING on the bone. Cartilage be gone! 😉 Can’t wait to try this recipe. Thanks for sharing.

  17. jen July 14, 2012 at 11:34 am #

    another brilliant flavor combo, chrissy! made this last night and LOVED it. i literally said “i’m the shit” while eating it. so thank you for that boost of over self-confidence. one change: wings annoy me, so i used drumsticks. also fried the wontons myself. delicioso!

  18. AllieBeau July 21, 2012 at 2:33 pm #

    These look deeeeelicious. I just happened upon your blog, expected it to be lifestyle-ish– So stoked it is full on food porn. Great pics and ideas! Well played.

  19. katrina July 21, 2012 at 6:32 pm #

    Can you PLEASE get safety harness for your dogs when having them in a car. Seriously, think of if you were in a car accident or even a fender bender. Please be responsible and think of your pets. It makes me sick seeing them loose in your car. Common sense please!

    • Stacey July 27, 2012 at 12:09 pm #

      Eeww. If you don’t have anything nice to say….

  20. Mimi July 23, 2012 at 9:40 am #

    Hi you can soak your skewers in water 20-30 mins before using and they won’t burn! I love your blog!

  21. Stacey July 27, 2012 at 12:04 pm #

    Cant WAIT to make this on Sunday. Drooling over here. Thanks!

  22. Stacey Schneider July 29, 2012 at 6:10 pm #

    Made these for a party this weekend and they were a huge hit. I only wish we had more leftover!! These will be a repeat.

  23. Pepper September 3, 2012 at 1:09 pm #

    Metal skewers!!! Solves all skewer issues.. The best!!

  24. Free September 11, 2012 at 12:44 pm #

    You make love and eating look soooo good. I’m making this dish for my honey.

  25. Betsy H September 25, 2012 at 1:15 am #

    I made the asian slaw tonight with some variations because well thats alot of vegetables to carry around in NYC. I used some chinese cabbage, red cabbage, green peppers, and the kicker……THAI BASIL. Used the same dressing as Guy mentioned, but left out the sesame oil. Incredible. Thai Basil belongs on everything.

  26. cmetype November 16, 2012 at 6:05 pm #

    Oh! So I was really just catching up and saw this chicken dish and totally thought to share with you about this amazeballs restaurant that takes chicken wings, stuffs them with pork and other yummy junk then fries those suckers! OMG! Soooo good!

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