Burmese Grilled Chicken Wings
Thomas J. Story
Yields 10 Servings
AuthorSaw Naing

A simple garlic-ginger paste creates a flavorful crust on the wings as they grill, so don’t brush off the excess before cooking.

This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”

How to Make It

1

Blend garlic and ginger and turmeric in a food processor until a paste forms. Add a splash of water to help mix if needed. 


2

Marinate the chicken with ginger and garlic paste for 1 hour in a glass container or sheet tray in the refrigerator. Be sure to pull out and leave at room temperature for about 30 minutes before grilling. 


3

Skewer two chicken pieces per skewer, leaving an inch between each piece. Season with salt. 


4

Cook over an open flame (we use a binchotan grill at the Dutchess) for 6–8 minutes until cooked through, rotating for even browning. 


Ingredients

 20 garlic cloves
 3-inch piece ginger, peeled
 pinch of ground turmeric
 1 lb chicken wing drumettes and flats
 kosher salt to taste

Directions

1

Blend garlic and ginger and turmeric in a food processor until a paste forms. Add a splash of water to help mix if needed. 


2

Marinate the chicken with ginger and garlic paste for 1 hour in a glass container or sheet tray in the refrigerator. Be sure to pull out and leave at room temperature for about 30 minutes before grilling. 


3

Skewer two chicken pieces per skewer, leaving an inch between each piece. Season with salt. 


4

Cook over an open flame (we use a binchotan grill at the Dutchess) for 6–8 minutes until cooked through, rotating for even browning. 


Burmese Chicken Wings

Search All of Sunset's Recipes