Wings And A Prayer

I've been egging for about two years now, and I've never done wings.  I'm not sure why (I'm an idiot apparently), but I finally got around to it tonight.  And I was... ambitious (thus the prayer). 

At Salado @caliking made these awesome wings.  Incredible flavor right to the bone, just the right amount of heat.  He was kind enough to send me the recipe afterwards.  And I am here to share with you because I bet you will want to try these.

Marinade:
1 cup roughly chopped cilantro leaves and stems
⅓ cup soy sauce
2 tbsp. canola oil
2½ tsp. ground white pepper
15 cloves garlic, peeled 
1 cup honey
1/3 cup white vinegar
Kosher salt, to taste
3 Thai Chiles
1 teaspoon lemongrass paste
1 cup water

This is basically a variation on a recipe for Thai Grilled Chicken, found here.  

I blended it all up in a food processor.  I marinaded about twelve pieces, split, for 48 hours.  Turned them every twelve hours or so.  

Set the Egg up at 400 dome.  I used a platesetter, but probably could have gone direct just fine.  I basted every five minutes or so, and flipped after 15, following @cazzy's approach.  Here they are about halfway through on the Mini Max:




They took just about 30 minutes.  They were close to 160 when I pulled them off, with just the right amount of char.  In the meantime I had reduced about half the marinade on the stove.  When I pulled the wings off, I tossed them in the pan to coat with a last bit of sauce:




Ready to go on the serving plate:



Holy cannoli!



These are really really good.   I have to say I don't think they were quite as good as @caliking's in Salado, but then I had had a few adult beverages by the time I'd eaten these in Texas.  

The only problem is that they had a bit too much heat.  I'll probably back off the Thai chiles next time.  Those buggers are small but they pack a punch!  

Thanks again to @caliking for sharing this recipe and the overall instructions.