Scott Conant’s Grilled Chicken Wings with Yogurt Dipping Sauce
Scott Conant’s Grilled Chicken Wings with Yogurt dipping Sauce
¼ cup dark brown sugar
¼ cup red wine vinegar
3 cloves garlic, minced
1 1-in. piece ginger, peeled and finely chopped
2 tbsp. thinly sliced scallions
½ tbsp. crushed red pepper
1 tbsp. kosher salt, divided
2 tbsp. lime juice, divided
2½ tsp. fish sauce
2½ tsp. chili paste or chopped pickled hot cherry peppers
10 bone-in chicken wings
2 tbsp. canola oil
½ tsp. freshly ground black pepper
1 tsp. coarse sea salt
1 tbsp. thinly sliced chives
1. In a sauté pan over medium heat, add brown sugar and red wine vinegar and stir until sugar dissolves.
2. Add garlic, ginger, scallions, red pepper, 2 tsp. salt, 1½ tbsp. lime juice, fish sauce and chili paste, and simmer on medium low for 8 minutes. Remove from heat and reserve marinade.
3. Preheat oven to 375º. On a sheet pan lined with foil, toss wings with oil and season with 1 tsp. kosher salt and black pepper. Bake for 18 to 20 minutes, or until wings are cooked through. Transfer wings to a large bowl, pour marinade over and toss to coat. Let cool 30 minutes, toss again and refrigerate for at least 6 hours or overnight.
4. Preheat grill to medium-high (about 400º). Grill wings about 5 minutes on each side until hot and charred, brushing with any marinade remaining in the bowl. Transfer to plate and finish with remaining fresh lime juice, sea salt and chives.
Active Time: 30 minutes
Total Time: 1 hour, plus chilling
Creamy dipping sauce: In a bowl, combine 1¼ cups Greek yogurt, ¼ cup grated English cucumber, 1 minced garlic clove, 1½ tbsp. lemon juice, 1 tbsp. chopped parsley, 1 tbsp. olive oil and salt to taste