Thai Chicken Wings Recipe (Gai Yang)

1. Stack several makrut lime leaves on top of each other and roll them tightly. Use a sharp knife to slice the leaves into thin strips.
2. Remove the top of the lemongrass and an inch of the bottom part with the root. Then, simply remove the outer layers until you reach the inner part. With a sharp knife, slice the lemongrass as thinly as you can.
3. Use a mortar and pestle to crush the garlic.
4. Mix the garlic, lemongrass, kaffir lime leaves, golden mountain seasoning sauce, light soy sauce, dark soy sauce, oyster sauce, and palm sugar in a large mixing bowl. Mix until the palm sugar has fully dissolved. Wear a kitchen glove if you have one.
5. Add wings and coat each piece. Refrigerate and marinate for at least 4 hours or overnight.

Grilling

1. Preheat your grill to medium heat. If you’re using charcoal, cover the coals with ash to prevent burning. Arrange the marinated wings on the grill and cook for about 15 minutes, turning occasionally until cooked through.

Oven or air-fryer

1. Bake in an oven or air fryer. Preheat your oven to 200°C and switch it to grill mode. Lay the wings on a baking sheet and bake for about 5–10 minutes on each side. Preheat your air fryer to 180°C. And cook each side for approx 5–10 minutes.