- 3 pounds chicken wings (12 to 14)
- 1/4 cup vegetable oil
- 3 tablespoons fresh lemon juice
- 3 shallots
- 2 garlic cloves
- 1 cup salted roasted peanuts
- 2 tablespoons vegetable oil
- 1 teaspoon Thai red curry paste
- 1 cup light coconut milk plus additional for thinning
- 1 tablespoon fresh lime juice
- 1/2 teaspoon brown sugar
- 2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano
- 4 garlic cloves
- 3/4 cup sugar
- 1/2 cup water
- 2/3 cup white-wine vinegar
- 3/4 teaspoon salt
- Accompaniment:cucumber salad
- Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl whisk together oil, lemon juice, and salt to taste. Add wings and stir to coat. Marinate wings, covered and chilled, at least 1 hour and up to 8.
- Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. 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. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
- Wearing protective gloves, mince chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature. Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
- Prepare grill.
- Drain wings in a colander and pat dry. 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.
- Serve wings with sauces and cucumber salad.