These grilled chicken wings are loaded with the umami flavours of Laotian cooking. They're caramelized and chewy on the outside, with crispy bits at the edges, and tender and moist on the inside. Just toss the wings (or thighs) in the quick and easy marinade, let them do their thing for a few hours or overnight, then grill them on the barbecue or roast them in the oven for an irresistible lip-smacking finger-licking treat. (Skip to recipe.)
This month for our Eat the World recipe challenge we head to the Southeast Asian country of Loas (officially the Lao People's Democratic Republic). This landlocked nation is bordered by Myanmar, China, Cambodia, Vietnam, and Thailand. Although Loas is a relatively poor Asian nation and one of the few remaining communist states, it has many stunning sights to see and is definitely worth a visit. Its official tourism slogan is 'Simply Beautiful', which says it all.
Come fly with me over miles of lush tropical forests, vast areas of mountainous terrain, golden peaks of amazing Buddhist temples (like That Luang in the capital city of Vientiane) and some of the most stunning waterfalls in Southeast Asia. We might visit the mysterious and quirky Plain of Jars or take a boat ride down the Mekong River. Maybe we'll rent a moped and go put-putting alongside vibrant green rice paddies or up some steep mountain roads in search of breathtaking views. We can go explore the colourful morning market in Vientiane, the capital city, maybe go bowling in the middle of the night, or head out on a rickety bus for a quiet village in the mountains.
When we're finished exploring, we might pop into a the colourful home of the guy we were chatting to in the market and be served a dish of this local comfort food. Savoury, umami, loaded-with-flavour Ping Gai (ping/pieng=grilled, gai=chicken). You might not find Ping Gai in a restaurant, but it's a favourite dish cooked in most Laotian homes. Grilled chicken wings (or other chicken pieces) are marinated in a signature mix of oyster sauce and black pepper, with other add-ins like fish sauce, garlic, soy sauce, lime juice, lemongrass, cilantro, palm sugar, chili pepper being added according to each cook's personal recipe. The zesty meat is then grilled or roasted to crispy, chewy, spicy-sweet-tangy burnished deliciousness.
For Laotians, it's the taste of home. For us, it's an exciting new flavour journey.
How to make Lao Grilled Chicken Wings
Whip up the ingredients for the marinade. Grate a bit of garlic, chop some cilantro, and stir in a bit of oyster sauce, fish sauce, soy sauce, lime juice, brown sugar, and a good bunch of black pepper.
Toss the chicken wings in the sauce and cover (or mix it all in a zip-top plastic bag and seal).
Allow the good flavours to soak into the chicken for at least 2 hours, but 24 hours makes the most delicious flavour bomb. Then grill the wings on the barbecue or spread them out on a foil or parchment lined baking sheet to roast in the oven.
Grab one and nibble the crispy chewy edges, then sink your teeth into that tenderness.
Oh, my, what deliciousness.
If you love food, you'll love Laos.
* * * * *
Looking for another tasty chicken wing recipe? You might want to try my Sweet 'n Spicy Moose Wings - this one always receives rave reviews from readers and taste testers.
* * * * *
Kitchen Frau Notes: Lao grilled chicken wings are traditionally served with sticky rice and green papaya salad, but if you don't have that, plain white or brown rice and a shredded carrot salad would be a tasty substitute.
Lao Grilled Chicken Wings (Ping Gai)
- 3 tablespoons oyster sauce (gluten free if necessary)
- 2 tablespoons fish sauce
- 2 tablespoons tamari or gluten free soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon (3 cloves) garlic, pressed or grated on a microplane grater
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon coarsely ground black pepper (you can use a mortar & pestle or spice grinder to coarsely grind whole black peppercorns)
- ½ cup (35gms) finely chopped cilantro
- 3 lbs. (1.35kg) split chicken wings (wing tips discarded), 30-36 pieces (or use the same weight of chicken thighs with skin and bone)
In a large bowl, stir together all the ingredients except the chicken.
Add the chicken pieces and toss to coat them well with the marinade. Cover the bowl with plastic cling wrap, or transfer the chicken to a large zip top plastic bag or covered container. (If using a plastic bag, you can dump all the marinade ingredients right into the bag, then add the chicken, seal, and smoosh it around to coat everything.) Marinate the chicken wings for at least 2 hours or as long as 24 hours, tossing them in the marinade once during that time.
Grill or bake the chicken until browned and tender.
- To Grill: Grill the chicken on a covered barbecue grill set at medium heat. Oil the grill lightly, and flip the chicken once halfway through. Cook until the wings are caramelized on the outside and tender on the inside, about 25 - 30 minutes.
- To Bake: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil (important if you don't want to clean a very sticky pan), lay the chicken pieces on in a single layer (discard the excess marinade), and bake for 30 minutes. Then flip them over, and bake for another 20 minutes, or until they are browned and crispy in spots.
*Note: While the chicken wings are baking, you might notice the aroma of the fish sauce and oyster sauce, but don't worry - there's no fishy flavour left when they are done. It all cooks off and you are left with just awesome chickeny deliciousness.
Garnish with a bit of chopped cilantro.
Serves 4 to 6 as a main course, or 6 to 8 as appetizers.
Guten Appetit!
Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
- Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes)
- Pandemonium Noshery: Laotian Party Noodles - Kua Mee
- Making Miracles: Lao Grilled Chicken
- Sneha’s Recipe: Sai Gog Khao Jee
- Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings)
- Sugarlovespices: Laotian Sweet and Sour Tofu
- A Day in the Life on the Farm: Pork Larb
- Cultureatz: Pumpkin Coconut Milk Custard (Sang kaya mak eu)
- Amy's Cooking Adventures: Khao Piak Sen (Lao Chicken Noodle Soup)
Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)
If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!
PIN IT HERE to save the recipe for later:
Check out my past ‘Eat the World’ Recipe Challenge posts:
(in alphabetical order)
- Argentina: Red Chimichurri Sauce
- Bangladesh: Chingri Masala (Shrimp Curry)
- Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
- Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
- Colombia: Pan de Yuca (Warm Cheese Buns)
- Egypt: Fava Beans and Feta
- England: Gluten Free Fish and Chips and Mushy Peas
- Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
- Fiji: Spiced Sweet Potato and Banana Salad
- Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
- France: Axoa d’Espelette (A Simple Stew from the Basque Country)
- Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
- India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
- Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
- Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
- Israel: Cucumber, Feta, and Watermelon Salad
- Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
- Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
- Netherlands: Boerenkool Stamppot (Kale-Potato Mash with Sausages & Pears)
- New Zealand: Classic Pavlova
- Poland: Polish Honey Cake
- Portugal: Tuna and Sardine Pâtés
- Puerto Rico: Piña Colada Cocktail
- Senegal: Mafé (Beef and Peanut Stew)
- Sweden: Swedish Meatballs with Cream Gravy
- Switzerland (Christmas): Basler Leckerli Cookies
- Thailand: Shrimp Laksa (Khung)
- Trinidad & Tobago: Peanut Butter Prunes
- Ukraine: Buckwheat Kasha with Beef
- United States (Soul Food): Smothered Pork Chops
Nicoletta De Angelis Nardelli
Wow, Margaret! Those chicken wings look loaded with flavor! They are for sure a thing of beauty and I can see a lot of lip-smacking and finger-licking at the table! 😉
Margaret
Thanks Nicoletta 🙂 Yes, napkins definitely needed. We polished these off in a very greedy way! The flavour is really fantastic - I need to look into more Laotian cooking. Loved this combination of ingredients.
Wendy Klik
I love getting new wing recipes. This is being served up at a gathering once this pandemic is under control.
Margaret
This is definitely staying in rotation in our house now, too. The flavour is so amazing - they're very addictive!
Margaret
This recipe is definitely going to be staying in rotation in our house now, too! The flavour is so amazing - we just couldn't stop eating them (made total pigs of ourselves and not feeling bad about it at all 😉 .
Juli
Oh man, those look amazing. The recipe looks so straightforward but the flavors look beyond amazing
Margaret
Thanks, Juli. It really is a delicious reward for very little work. You're right - the recipe is quite simple and quick to put together, but the result is fantastic.
Sneha
Flavorful wings, a prefect party starter.
Sneha
A prefect party starter, love those wings!
Margaret
Thanks so much, Sneha! I think these would definitely please a crowd, and they'd make perfect finger food.
Evelyne
Wow, those chicken wings look absolutely succulent.
Margaret
Thanks, Evelyne, they really are. Tender on the inside and chewy on the outside.
Amy’s Cooking Adventures
Those chicken wings look amazing!
Margaret
Thanks so much, Amy. They really are. I'm so happy to have discovered this Lao flavour combination.