Grilled chicken wings in a spicy, tangy marinade

Recipe for 6 servings:

• Chicken wings – 1,200 g (about 200 g/piece)
• Salt – 6 g

Tangy marinade:

• Light soy sauce – 60 g
• Sesame oil – 30 g
• Vegetable oil – 20 g
• Fresh garlic – 12 g (about 3 cloves)
• Fresh ginger – 15 g
• Natural honey – 30 g
• Chili paste (or sambal oelek) – 12 g
• Lime juice – 20 g
• Rice vinegar – 10 g
• Curry spice mix – 6 g
• Sweet paprika – 6 g
• Ground coriander – 2 g
• Ground black pepper – 2 g

Method of preparation:

Marinade:

In a bowl, combine soy sauce, sesame oil, vegetable oil, honey, lime juice and rice vinegar. Finely chop or grate the garlic and ginger. Add spices: curry, paprika, ground coriander, bell pepper and chili paste. Thoroughly mix all ingredients until the marinade is uniform.

Clean the wings, possibly cutting off the tips. Sprinkle with salt and put in the marinade, mix thoroughly. Set aside covered in the refrigerator for at least 3 hours (preferably 8–12 hours).

Grilling:

Preheat the grill to about 200°C (gas, electric or charcoal grill). Drain the wings from excess marinade. Grill for 10-12 minutes on each side until golden brown, lightly caramelized and the internal temperature of the meat is min. 75 °C. While grilling, brush the wings with the remaining marinade from time to time.

Then arrange the hot wings on a plate, you can use fresh vegetables and decorative lettuce for decoration.