Ping Gai Wings

"Don't be surprised if you see a Ping Gai buffalo wing post in the near future."

- Me

And here is that post. For the few ardent followers of my Chef Bolek blog, you may remember my post about Ping Gai or Laotian Grilled Chicken.  I loved that recipe, which was one of the best (and still remains one of the best) chicken recipes that I have ever made and tasted. 

As the name reflects, the recipe comes from the southeastern Asian country of Laos. Whole chickens are halved, marinated and then grilled over charcoal. The grilling is often done low and slow, which a typical way one would prepare barbecue. The dish of Ping Gai has its place in Lao cuisine, especially on the street where one could buy the chicken with a spicy dipping sauce or sides (like sticky rice or papaya). This dish can also be found across the Mekong River in the northeastern Isan region of Thailand, where it is called kai yang or gai yang. 

Fun fact: prior to French colonization of southeast Asia, the Isan region was part of what was then "Laos." Another fun fact: there are more people of Lao identity and heritage in Isan (about 13 million) than in Laos (about 7.5 million).

Turning to the recipe, the key to Ping Gai is the marinade. At its core, the marinade is the umami combination of soy sauce, oyster sauce, and fish sauce, highlighted with fresh cilantro, and underscored with the kick from black pepper and cayenne pepper.  As with any recipe, the marinade used in Ping Gai has its regional, familial and individual variations in how to prepare the marinade. Some of these recipes incorporate ingredients such as coriander, garlic, hoisin sauce, lemongrass and vinegar. 

All of the ingredients in the Ping Gai recipe highlight what separates Lao cuisine from its neighbors, such as Thailand. The recipes in Laos feature herbaceous and bitter flavors, along with the use of dried, ground peppers to give its dishes a spicier kick. Lao dishes rely less on coconut milk (in contrast to Thai cuisine), resulting in somewhat lighter dishes that are not weighed down by thicker sauces. 

Another key aspect of Ping Gai is how it is prepared. As I noted above, the standard method of preparation involves grilling the chicken low and slow over a charcoal fire. Whether over a charcoal fire or a gas grill, I have come to find that grilling is a far better method of preparing buffalo wings than deep frying. The grilled wings have crisp edges and tastier meat (due to the marinade), which cannot be found as much in fried wings. 

In the end, the best chicken recipe (in my humble opinion) produces one of the best buffalo wing recipes that I have made or had in a long time. I think the one change I would make is to take the additional step to prepare the dipping sauce that accompanies Ping Gai. The recipe for the dipping sauce can be found here. 

PING GAI WINGS

Recipe adapted from Allrecipes

Serves several

Ingredients for the wings:

• 1 tablespoon, freshly ground black pepper
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 2 pinches cayenne pepper
• Dipping Sauce, optional (recipe can be found here)

Ingredients (for the dipping sauce):

• 2/3 cup seasoned rice vinegar
• 1 lime juiced
• 4 cloves garlic, crushed
• 1 tablespoon sambal oelek
• 1 tablespoon fish sauce
• 1/4 cup freshly chopped cilantro
• 2 tablespoons honey or more to taste

Directions:

1. Prepare the marinade. Combine the black pepper, cayenne pepper, oyster sauce, soy sauce, fish sauce and vegetable oil in a bowl. Mix very well to combine ingredients. Add the wings and toss the wings. Cover the bowl and refrigerate for four hours or overnight.

2. Prepare the dipping sauce. Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.

3. Grill the wings. Heat a gas grill over medium high heat or prepare a charcoal fire. Place the wings on an oiled grill grate and grill the wings for about seven minutes on each side or a total of 15 minutes. Once the wings reach an internal temperature of 165 degrees Fahrenheit, remove from the heat.  Serve immediately by themselves or with a side of the dipping sauce.

ENJOY!