Caliking Wings

Gai Yang - style Chix Wings

Garlic                                   10 cloves
Cilantro stems (with leaves)  20
Thai chilies                           5-10
Coriander powder                 1 tsp
Pepper                                   2 tsp
Lemongrass                        2 x 4" pieces (tender part of the stalk)                    
Brown sugar, light                 3 TBSP
Fish sauce                              2 TBSP
Dark soy sauce                       1 TBSP
Mirin                                       2 TBSP
Rice wine vinegar                    2 TBSP
Sesame oil                              2 TBSP

Chicken wings  4 lbs

- Blitz all of the ingredients in a food processor. 
- Add marinade and wings to a ziploc freezer bag. Squeeze all the air out, and massage the marinade into all of the pieces.
- Marinate overnight, preferably 2 nights. 

- Fire up the egg, raised direct, 375°F
- throw the wings on the grid, and reserve the marinade. I usually pour it into a small foil pan and bring it to a boil on the grid. Boil the marinade until it reduces and thickens a bit. 
- Cook until the wings are done (170°F-ish). Get a little char on the wings by moving to a hot spot on the grid for a minute or so, or moving to a lower level, prior to pulling. 
- Pour the reduced marinade over the wings and toss to coat them.
- Squeeze a lime over the wings and serve. (I forgot this part on Saturday).