If you would like to make the sambal from scratch, here’s a great recipe from Serious Eats. Our butcher likes to use chilis that have been smoked first. A grocery store jar of sambal oelek works too.
One of our favorite party tricks is using the Sous Vide to pre-cook the chicken wings so all we have to do is sear the wings on the grill. It takes the pressure off of having to cook wings perfectly whilst trying to host.
If you do not have a sous vide, then you can cook them on the grill!
Ingredients for 6 people (Multiply as you like)
Chicken Wings - We’d recommend ordering 2 packs for 6 people
½ cup Sambal, homemade or store bought
1 stick butter
Sous Vide & Grill the Wings
Set your sous vide to 165°F. Vacuum seal the chicken wings. We use the water method as explained here.
Place the sealed chicken wings into the water bath and cook for at least 1 hour and up to 4. When we were cooking for a hundred people, our coworker Kayla hacked this by using a Yeti.
Remove the chicken wings from the bag and dry off with paper towels.
Turn on your grill to high heat. The chicken wings are already perfectly cooked, so all we are doing here is searing.
Finish the chicken wings in batches on the grill until golden with grill lines.
Make the Sauce
For a dozen wings, we want about 1 cup of sauce (there will be extra).
Using a saucepan (this can be done on the grill) melt the 1 stick of butter.
Once melted, pull off the heat and add the ½ cup of sambal. Stir to combine.
Add your grilled chicken wings into a large bowl and pour the sauce over, mixing to combine. Bonus points for theatrically tossing the wings.
Serve and enjoy!