Chef Zakary Pelaccio of Fatty Crab approaches each step in the grilling process as an opportunity to maximize aromatic herbs and spices. In Malaysia, he learned to transform a marinade into a basting liquid, then reduce it and serve it as a dipping sauce: The seasonings concentrate along the way and become more complex. “This isn’t a method you’ll find in cookbooks,” he says. “It’s a technique you’ll see in markets and on the streets.” Such layering guarantees a depth of flavor that’s impossible to achieve with any single step. Just be sure to begin 1 day ahead; the chicken needs to marinate overnight for the flavors to infuse. As for the crispy skin, cooking the wings slowly over medium-low coals and turning them often makes for the ideal results; the skin will brown while the meat cooks through. Just before serving, Pelaccio recommends adding a squeeze of lime juice; the high citrus note completes the finished dish.