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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 2 tablespoons lemongrass, grated
- 2 stalks lemongrass, pounded
- 1 12 lbs small chicken wings (1 - 1 1/2 lbs )
- 3 tablespoons fish sauce (nuoc nam)
- 5 garlic cloves, peeled and smashed
- 1 tablespoon honey
- 14 teaspoon black pepper, coarsely cracked
Method
- Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons.
- Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
- Rinse the chicken wings with cold water and pat dry with paper towels.
- Transfer the wings to a big Ziploc bag and add all the ingredients inside.
- Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture.
- Let marinate in the fridge overnight.
- Fire up the grill the next day.
- Grill the wings until they turn golden brown and nicely charred on both sides.
- Internal temp should reach 170 degrees Serve immediately.
- Note.
- You can bake these wings, preheat the oven to 350F or 180C and bake until the surface turned brown.
- Then broil for 1-2 minutes to char the surface.
