Vietnamese-style Grilled Chili-Lime Wings

This is one of those dishes that try my patience.  Not because it's hard to make, but because it's easy.  Easy to prepare, easy to marinate, easy to ruin.  The high sugar content of this dish, due to both the honey and the brown sugar, lends itself to burning quite easily if you're not careful or impatient.  Therefore, don't try to force the chicken to be done right quickly, or you're liable to end up with charred skin on the outside and raw poultry on the inside.  The key to this is to cook it slowly, over indirect heat.  And to pack some patience in your back pocket, because this should be marinated overnight, and takes about an hour to cook.  But if you do it right, you will be in heaven.  ;)

---

Ingredients:
Marinade --
1 C lime juice
2 C soy sauce
¼ C Thai chili sauce (NOT the same as Sriracha ... this is sweeter and not as hot)
½ C honey
1-2 Tbsp garlic (3-4 cloves), finely chopped
¾ C brown sugar
2 Tbsp fish sauce
2 Tbsp sesame oil
Approx. 20 wings, cut up into sections (can also use a whole fryer chicken)

Finishing/Dipping Sauce --
1½ C warm water
½ C sugar
2 Tbsp Thai chili sauce
2-3 Tbsp fish sauce

Directions:
Whisk all the ingredients for the dipping sauce together.  Pour into an air-tight container and set aside.

Whisk all the liquid ingredients for the marinade except the honey together.  Warm the honey in the microwave about 30 seconds, then add to the rest of the marinade and whisk well until fully incorporated.  Immerse wings (or chicken pieces) in the marinade overnight in an airtight container, turning over once after at least 6 hours and at least 4 hours before cooking time.

Preheat grill.  If using a gas grill, turn on all burners on high so that it gets nice and hot inside.  If using charcoal, use a large amount so that it gets really hot.  When grill is ready, move charcoal to one side, or turn off one set of burners on a gas grill.  Place wings on the side that no longer has direct heat.

Cover.  Let cook for 20 minutes, then flip and cook for another 25 minutes.  Be sure heat is an even temperature and does not cool off too much, or else it will take even longer to cook.  After the 45 minutes are up, wings (or chicken pieces) should be a nice caramel-brown color.  If there's still some pink in the chicken, flip and keep on the heat another 5-10 minutes. Place the wings over the side with the heat, 4-5 minutes, then flip and continue another 4-5 minutes.  Do not let the chicken burn, which is easy to do thanks to the high sugar content.

How a whole fryer looks after marinating and grilling.

Remove wings (or chicken) from heat and serve with the finishing sauce for dipping.  Ideal with grilled or roasted vegetables, plain rice or noodles.

Served with a side of roasted sweet potatoes with diced onions and bacon.

Mmm...mmm...tasty!

Serves 5-6 people (depending on how hungry they are!)  ;)

~~~~~~
GBAdams
06/05/2013

Caramel Pull-Apart Breakfast Bread

Here's a recipe I only glimpsed at on Pinterest.  It didn't even occur to me to pin it.  What was I thinking??  I did think it was a neat idea, but didn't take the time to look at the full text of the recipe.  I really should have, as my first attempt ended with less than stellar results. Then, after doing a little research, I realized I needed a liquid component in order for the brown sugar to caramelize.  The recipe I did manage to find said to use basic pancake syrup, but in my opinion, that would have produced such a strong flavor that would have detracted from what I was ultimately trying to achieve.  Since I already have a recipe for a brown sugar sauce topping (which should be made far enough ahead of time that it can cool completely, even the day before), I thought I'd try that and see how that worked.  Bingo! Out came one of the best caramel toppings I've made yet.  :)  Woohoo.  You can even use a little more than I've indicated here, depending on how gooey & sweet you want it to be.  Also, the nuts are totally optional, but when I added them, it made a HUGE difference for the better, so I highly recommend adding pecans, if you can.  One thing I should add is that the first time I made it with the caramel sauce, we were on vacation up in Breckenridge, and with the exception of the Bundt pan, I was using the cooking utensils that were provided with the hotel room.  (It had a full kitchen.)  So that should tell you how easy this recipe is to make.  :)

With the exception of my first attempt, my family really enjoyed all the subsequent attempts of this bread.  My 3-year-old especially loved the ooey-gooey caramel sauce.  Big surprise. LOL.  I hope you enjoy this recipe as much as they did...  :)

---

Ingredients:
Make ahead: Brown Sugar Sauce Topping

1 can Pillsbury Grands Flaky Layers (or similar)
⅓ & ¼ Cups Brown Sugar Sauce
½ C brown sugar, packed
½ tsp cinnamon
¼ tsp salt
½ C chopped pecans (optional)
1-2 Tbsp super-thinly sliced butter

Directions:
Preheat oven to 325°F.  Generously spray the bottom third of a Bundt pan with cooking spray. Spread the thinly-sliced butter throughout the bottom.  Evenly pour ⅓ of the brown sugar sauce into the pan, and add half of the pecans (optional).  Set aside.

Combine brown sugar, cinnamon, and salt.

Open biscuit can, separate individual biscuits.  Thoroughly roll & cover each biscuit all over in brown sugar mix and then layer, staggered, at the bottom of the Bundt pan.

Add remainder of pecans (if desired) and use some of the remaining brown sugar mix to spread over the top of the biscuits.  Drizzle the rest of the brown sugar sauce over the entire pan.

Place in pre-heated oven and bake for approximately 30 minutes, or until top of the biscuits are deep golden brown.

Remove from oven and let cool 5 minutes.  Invert pan over a large plate, tapping several times to loosen the biscuits. (Be careful, hot caramel can stick and give you severe burns.)  If necessary, use a fork to help loosen biscuits from the pan.  Let sit for at least 5 minutes before serving.

This is how the bread looks without nuts. It was my first attempt using the brown sugar sauce.

Makes 8 servings.

~~~~~
GBAdams
12/29/2012

Brown Sugar Sauce Topping

Ingredients:
8 Tbsp butter (1 stick)
1½ C brown sugar, packed
½ tsp salt
1 tsp vanilla
½ C water

Directions:
Melt butter in a small saucepan over medium-high heat.  Add brown sugar, salt, vanilla, and water.  Whisk briskly to avoid mixture from burning. Bring to a boil; simmer for 1 minute, or until sauce starts to bubble and rise. Let cool about 5-10 minutes & serve while still warm.  Sauce is ideal drizzled over bread pudding, ice cream, etc.

~~~~~~
GBAdams
11/11/2011