Scott Conant’s Grilled Chicken Wings with Yogurt Dipping Sauce

By charlotteh371

Ingredients

• 1/4 cup dark brown sugar
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 1-in. piece ginger, peeled and finely chopped
• 2 tbsp. thinly sliced scallions
• 1/2 tbsp. crushed red pepper
• 1 tbsp. kosher salt, divided
• 2 tbsp. lime juice, divided
• 2 1/2 tsp. fish sauce
• 2 1/2 tsp. chili paste or chopped pickled hot cherry peppers
• 10 bone-in chicken wings
• 2 tbsp. canola oil
• 1/2 tsp. freshly ground black pepper
• 1 tsp. coarse sea salt
• 1 tbsp. thinly sliced chives

Preparation

Step 1

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.