There was an error in  the Fall Issue of Delight.  

Vanessa's Thai Chicken Wings Recipe was missing the last step. Please view complete recipe here.

.......................................................

COST $13.10    MAKES 12 WINGS    

PREP 1 hour     COOK 12-15 MIN  

These chicken wings will give your mouth a sweet tangy kick! Adjust the spices to suit your palate and cool off with the Chili Coconut Dipping Sauce.

For Wings:

12 chicken wings

Salt

Pepper

½ cup lime juice

¼ cup vegetable oil

3 tablespoons Thai Kitchen Sweet Red Chili Sauce

2 tablespoons gluten-free soy sauce

1 tablespoon minced garlic

2 teaspoons honey

1 teaspoon fresh grated ginger

For Chili Coconut Dipping Sauce:

½ cup cream cheese

½ cup mayonnaise

½ cup sour cream

1 clove garlic, finely minced

1 tablespoon Thai Kitchen Sweet Red Chili Sauce

½ cup shredded coconut

3 tablespoons chopped green onion

1)     Rinse chicken wings and season with salt and pepper. Set aside.

2)     In a mixing bowl, combine lime juice, vegetable oil, chili sauce, soy sauce, garlic, honey, and ginger. Whisk together well.

3)     Put chicken wings into a large Ziploc bag and pour the sauce into the bag. Seal the bag and put in the refrigerator to marinate for at least one hour.

4)     While the chicken is marinating, prepare the dipping sauce. In a mixing bowl, combine cream cheese, mayonnaise, sour cream, garlic, and chili sauce. Whisk together well. Gently stir in shredded coconut and green onion. Refrigerate until ready to serve.

5)     Preheat the grill on high heat. Grill each chicken wing for approximately 7 to 10 minutes per side, depending on the thickness of the meat. Serve with Chili Coconut Dipping Sauce.