-
1
Cut off wing tips, reserving for another use, and halve wings at joint.
-
2
In a bowl whisk together oil, lemon juice, and salt to taste.
-
3
Add wings and stir to coat.
-
4
Marinate wings, covered and chilled, at least 1 hour and up to 8.
-
5
Mince shallots and garlic.
-
6
In a food processor finely grind peanuts until they begin to get oily.
-
7
In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute.
-
8
Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes.
-
9
Stir in lime juice, brown sugar, and salt to taste.
-
10
(If sauce is too thick, stir in additional coconut milk.)
-
11
Peanut sauce may be made 1 day ahead and chilled, covered.
-
12
Bring sauce to room temperature before serving.
-
13
Wearing protective gloves, mince chiles.
-
14
Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes.
-
15
Cool sauce to room temperature.
-
16
Gai yang sauce may be made 1 day ahead and chilled, covered.
-
17
Bring sauce to room temperature before serving.
-
18
Prepare grill.
-
19
Drain wings in a colander and pat dry.
-
20
Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
-
21
Serve wings with sauces and cucumber salad.
