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1
Once your chicken wings are chopped, halved, and ready to go, throw them in a ziplock bag. Add the remaining ingredients, and give them a good massage in the bag. Make sure everything is incorporated, then place in the refrigerator at least four hours, but preferably overnight.
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2
After they have marinated, the next step is a run in the oven, then on the grill. This is what I love about chicken wings. You can slow cook them, fry them, and throw them on the grill. No particular order in any of that. Fry, bake, grill; grill, bake, fry. You get it.
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3
Regardless, this is an oven to grill process. Preheat your oven to 350 degrees, place the wings on a baking sheet, and cook for roughly 20 minutes.
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4
During the last five minutes or so, preheat your grill, gas that is, or if you are running charcoal, preheat ahead of time, otherwise, feel free to get your broiler going. Once again, many options.
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5
Once the 20 minutes is up, remove them from the oven, and put them on your preheated grill. Cook for a few minutes on each side. Plate with carrot and celery strips, and a bit of the sambal. Now is the time to sit back, relax, and watch people enjoy, or better yet, enjoy yourself.
