Are you ready to accept Paul Qui & Thai Changthong’s fire pit-inspired cooking challenge for the chance to with a Pair of Weekender Passes plus a KitchenAid prize pack? Well, we caught up with the talented chefs for a few pro tips to help give you an edge over the competition.
Challenge: Take a non-traditional approach to chicken wings by cooking them on the grill.
Tips & Tricks
Why do you love grilled chicken wings versus the traditional fried version? What makes them better?
Paul: I love the smoky flavor and charred bits of skin from grilled wings. Grilling wings gives them a deeper flavor.
Thai: Most importantly it shows you can marinate it different ways, it’s not greasy or unhealthy. I like the smell of food grilling, it brings people to attention.
Do you recommend a certain marinade or basting technique?
Paul: I like making a marinade with a lot of ginger, lemongrass, garlic and coconut milk. I like basting with a sweet, sour and spicy fish sauce glaze then finishing with fresh herbs.
Thai: For me I love to marinade, so all my meat is tasty and tender, my foundation is always with thai herb and spice.
Which specific tools/tactics/fire specifics do you suggest for grilling chicken wings?
Paul: I like grilling on wood or charcoal, on medium to low heat so the fat renders and the skin gets crispy. I also like basting with chicken jus or stock and waiting to finish with the sweet glaze as not to char the outside of the wing too much.
Thai: For chicken, I go low heat coal. For red meat, I use high heat coal.
What advice would you give either dressing the wings, making dipping sauces, plating & serving…?
Paul: Don’t make it too sweet and make sure to render the fat to make your wings crispy. Be patient, it takes time to grill great wings.
Thai: I like to dip, so you can taste the still crispy meat, and still have some sauce to party!