Servers: 4 to 6 people
Cooking Time: 2 Hour

Ingredients
3 pounds Chicken Wings
Marinade
3 Tablespoons Garlic
3 Tablespoons Ginger
2 Tablespoons Tum Yum Paste (optional)
5-ounce Kikkoman Tempura Sauce
12-ounce bottle of Mae Ploy Sweet Chili Sauce
2 Tablespoons Fish Sauce
1 Bunch Cilantro

Directions
Place all marinade ingredients into a blender and blend until smooth. In a large bowl or pan evenly incorporate half of the marinade over the chicken wings and mix well. Reserve the remaining marinade for later. Place the marinated wings back in refrigerator for one hour. For best tasting wings marinate over night. Preheat the grill to medium-high heat. Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to get a squirt bottle and fill it with water (or glass of water ready) just in case. If you see a flare-up, just squirt it down with a little water so it doesn’t char the wings. A squirt bottle is the favorite tool of many grillers I know! Pick up a cheap one at the supermarket if you don’t have one already, it’s the cheapest and most important tool you can have near the grill for these more fatty meats.

Grill over medium high heat until crisp and lightly charred about 20 minutes. While grilling preheat oven to 400 degrees, Once you achieved a nice grill marks, place wings in a oven safe dish and pour remaining marinade over wings and place in oven to cook for another 20 minutes or until well cooked. Serve with your favorite side dishes such as brown rice or potato salad.