Summer Grill Kit: Asian Chicken Wings

Recipe Directions

1. Preheat your grill on medium-high. (We have given a range for cook times for the chicken below. Grills vary in terms of how fast they cook
2. it also depends on the size of the chicken wings in your package and how many you are cooking.)
3. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the pot. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
4. While the rice is cooking, place the cucumbers (b) on a cutting board. They are already rinsed. Cut into 1/2 inch thick slices. Add to a bowl. Lightly salt the cucumbers, then crush them with your hands. Add the palm sugar & chili crunch vinaigrette (c) to the bowl. Mix and set off to the side.
5. Cut open the package of chicken wings in asian marinade (d) and place on a plate lined with paper towel. Let the chicken sit for 1-2 minutes to drain any excess moisture, then discard the paper towel. Season with a pinch of salt and pepper. Drizzle a small amount of oil over both sides of the chicken. Place the wings on your preheated grill. Close the lid and sear for 10-13 minutes, then use tongs to turn the chicken over and sear the other side for 10-13 minutes. The lid should be closed while the chicken cooks.
6. When the rice has finished cooking, remove from the heat. Gently stir and fluff with a fork. Set aside.
7. After searing the chicken, remove from the grill and place in a large bowl. Pour 1/2 of the sweet onion sauce (e) over the wings and toss to coat each wing with sauce.
8. Turn your grill down to medium heat. Put the chicken wings back on the grill and cook for 6-8 minutes per side, with the lid closed (check often to make sure the chicken is not burning). Make a small cut into the middle of one piece of chicken to make sure it is cooked through. (At any time, if the outside of the chicken is getting too charred, turn the grill down to low). When done, toss the chicken in the remaining sweet onion sauce.
9. Spoon the jasmine rice and cucumber salad on one side of your serving plates. Place the wings on the other side. Serve the creamy sriracha sauce (f) in a small bowl for dipping.