• 3 lb chicken wings
  • 1/3 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 1/4 cup Rufus Teague Honey BBQ Peanuts


Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through about 15 to 20 minutes.

While the wings cook, combine 1/3 cup coconut milk, 1/4 cup peanut butter, 1/4 cup BBQ sauce, 1 T soy sauce, 1 T fish sauce, and 2 T lime juice in a large bowl. Whisk until smooth.

When the wings are cooked, add them to the bowl with the sauce and toss to coat. Put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides. Remove from grill. Top with fresh lime juice, cilantro, and crushed Rufus Teague Honey BBQ Peanuts and serve.