This shmear tastes great by the spoonful, on bagels, toast, crackers, as a dip, and more! According to how sweet your strawberries are, adjust the sweetener.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup Asian chile paste (such as sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 teaspoons chopped garlic
- 1 teaspoon grated fresh ginger
- 1 lime, juiced
- 2 ½ pounds jumbo chicken wings, tips removed
Instructions
- Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
- Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 1187 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the concept and ingredients of this recipe. I made the marinade as written with the exception of using lime juice instead of fresh lime. It was so bitter and sour that I had to make adjustments. These are my additions: light agave, teriyaki hot sauce, more soy, garlic, and ginger. Chicken is marinating now. Will update after grilling and eating. I go by taste, so I don’t have any measurements of what I added.
Made this as a sauce I put on wings I had baked in oven to crispy, then I dipped them in the sauce and put in oven for a few minutes to warm through. It’s such a flavourful sauce. Nice and spicy but not overpowering. Delicious. Will make again.
Update Feb/18 – made these in the oven last week and they were really good. 20 minutes 425 degree each side – so this how I’ll do these from now on. Hot but tasty! Old review: These were okay but next time I think I’ll bake them in the oven. I’m not a big fan of the charred skin from bbq’ing them. Or perhaps I need to learn how to better bbq chicken wings. The flavor was pretty good though, hubby liked them a lot and they were easy enough to prepare. So I will try them again next wing night and see what oven baked is like. Or learn how to bbq without charring them beyond recognition.
i want to post my updated review first because i was able to follow the recipe more closely.. this came out super good.. i finally had the chance to marinate the wings with the sauce.. only sub was lemon juice for the lime.. i liked them better as leftovers the next day.. i think this would go great on boneless, skinless chicken breasts/thighs as kabobs.. this recipe is a keeper.. ty again for the recipe ~~ORIGINAL REVIEW: the sauce is very tasty.. i had to sub 1/8 tsp ground ginger for the fresh and i added about 1/4-1/2 tsp sesame oil for extra pop.. im sure this would make a great marinade.. ty for the recipe
I will definitely make it again it was terrific
I was skeptical, but these were very, very good!! I’m not sure what asian chili paste is, and couldn’t find it at my grocery store, so I subbed for sriracha sauce. Very spicy, but soo good!! I garnished with lime wedges as well as the scallions.