CanCan's Asian Wings

The Recipe You NEED to Try on Your Grill this Summer! 

So, it's been a while...

Last weekend, I watched one of those Food Network shows where chefs talk about the best food they ever ate, cooked, fried, etc. This one was dedicated to the grill since it's almost peak grilling time.

While I never take notes watching these shows, or look the recipes up after, I do draw inspiration. I combine that with the kitchen know-how and trusty palette I have developed over the years to create my own recipes. I give them the CanCan treatment, if you will.

With that in mind, this is a rough look at what I threw in a 2-day marinade for some chicken wings based on a recipe I saw on Food Network. Just mix well and add to gallon-size plastic bag with a dozen whole wings. Lie flat in the fridge, turning the bag over twice a day to equally distribute marinade.


1/4 Cup Dried Seaweed Flakes, Rehydrated in a little warm water
Zest and Juice of One Lime
2 Tablespoons Brown Sugar
2 Tablespoons Low-Sodium Soy
1 Tablespoon Vietnamese Chili Paste
1 Tablespoon Crunchy Peanut Butter
1 Tablespoon of Minced Garlic
1 Tablespoon of Fish Sauce
1 Tablespoon Rice Wine Vinegar
1 Teaspoon Sesame Oil
1 Teaspoon of Powdered Ginger
1/2 Teaspoon of Salt
1/2 Teaspoon of Ground White Pepper


After a good 2-day marinade, grill them on indirect heat for a slow-cook of about 45 mins. (It's very important that there be no flame directly below them or they will scorch before achieving that fall-off-the-bone effect.) They will gradually brown a little during this time, but not much. At the end, move them to the hot side of the grill for 1-3 minutes, turning often, to caramelize the skin and finish the wings.

Make sure to let them rest for a good 5-10 minutes. Then, pile them up with scissored green onion and a sprinkle of crushed peanuts as garnish. Enjoy!   -CanCan