Grill/Barbecue
Burmese-Style Wings with Lime, Cilantro, and Shallot Salsa
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7 Reviews
Gingle
January 4, 2021
I made this last night. It was tasty, though I wonder if it wouldn't have been better with chicken thighs instead of wings? I cooked them in the oven, and had to use the broiler a bit to crisp the skin up. Unfortunately, that burned all the shallots in the pan. I was sad about that. I served the 'salsa' on the side too, so that helped provide more flavor to the wings. I served these with a chopped salad with a peanut dressing. Thank you for the recipe!
Stella
July 22, 2016
Made these tonight and they were a huge hit! I omitted the chile and used olive oil instead. Also added ground ginger as the wings were salted. Very addictive and satisfying with grilled veggies.
msmely
July 6, 2016
I adapted this to a whole chicken instead of wings. For one whole chicken I used 1/4 cup of fish sauce and that was a good level of saltiness. I spatchcocked and marinated the chicken for 24 hours and then grilled it over high heat indirect heat skin side down until it was all cooked. The skin caramelized
nicely despite no added sugar, I suspect the abundant amounts of minced shallots were helpful here as well.
nicely despite no added sugar, I suspect the abundant amounts of minced shallots were helpful here as well.
KimmyV
May 10, 2015
I made these tonight and they were a big hit. My kids and I just finished a book about a missionary to Burma so we decided to cook some Burmese inspired food. The flavors of the shallot lime and cilantro were so good. We made a yellow rice dish to go with the wings. I had made extra marinade and so we added that to our finished rice. So much flavor! Thanks for a great recipe.
AntoniaJames
July 26, 2013
Made these for my sons. They are so easy to make, and were much enjoyed. Great recipe! ;o)
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