Green Curry Chicken Wings

Sometimes I take a bite of something I made and I honestly can’t believe this is real life- but it is.

Growing up I was the pickiest eater you’ve ever met. Your mom hated seeing me pull up to her table. I wouldn’t eat shit. Straight Mac n’ Cheese and Chicken nuggets. I’ve traveled far in the food game and the younger version of me would’ve thought I’m crazy and said everything I make is “gross.” At some point it’s time for every young buck to grow up.

10 year old me would be crying at the table over green chicken wings. Adult me would fight you over the last one.

Butterflied chicken wings skewered and grilled with a nice kiss of the flame then brushed with a zippy green curry that punches you harder than a Mike Tyson uppercut.

I recently bought a yakitori grill and I dove nose first into some R&D. I saw some videos of these OGs butterflying the wings- a technique I’ve never seen before. The gears in my brain started flying. A few nights later I was out eating green curry with my girlfriend and it all clicked. I knew what direction to go in. Sometimes good ideas just fall into your lap

• 1 step by step on how to butterfly chicken wings

• 1 recipe card

It’s worth the extra time- I promise. You expose all the good meat from the bone and the skin adds a protective layer that helps render the fat and keep the meat juicy. The skin gets beautifully crispy and then the tender succulent chicken meat will slide right off the bone. The surface area of the butterfly allows for a better cook of a chicken wing and you might never want to go back to eating wings normally ever again.

This technique will work on any grill. The yakitori grill just adds extra special flavor with the right binchotan it levels up your experience. You might need more movement from the skewers to get the same char and after getting the color you want move them to a higher rack on the grill.