Ingredients
3
pounds chicken wings (12 to 14)
1
cup salted roasted peanuts
1
tsp Thai red curry paste
1
cup light coconut milk plus additional for thinning
2
small fresh hot red chiles (about 2 inches long) such as Thai or serrano
2/3
cup white-wine vinegar
Accompaniment: cucumber salad
Directions
1.
Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
3.
Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
5.
Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
7.
Drain wings in a colander and pat dry. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
8.
Serve wings with sauces and cucumber salad.
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