The tangy dipping sauce from Kris Yenbamroong, chef of the popular Night + Market restaurants in L.A. is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
Ingredients
4 Servings
Dipping Sauce
6
⅓
1
1
2
Wings and Assembly
½
½
2
2
2
2
Special Equipment
Preparation
-
Dipping Sauce
Step 1
Grind chiles in spice mill to a fine powder. Mix chile powder, fish sauce, lime juice, sesame seeds, and sugar in a medium bowl to dissolve sugar. Adjust with more sugar or lime juice if needed.
-
Wings and Assembly
Step 2
Prepare grill for medium-high heat. Combine oyster and soy sauces, sugar, oil, and pepper in a large bowl. Add wings; toss to coat. Let sit 20–30 minutes (if allowed to marinate longer, they’ll be too salty). Thread 2 flat pieces onto each skewer on a diagonal, spacing about ½” apart. Grill along with drumettes, turning occasionally, until lightly charred and cooked through, 6–8 minutes. Serve with dipping sauce.
