Lemongrass chicken wings

Lemongrass chicken wings

By
From
Ben's BBQ Bible
Serves
6-8
Photographer
Billy Law

These are just about the best barbecue snack you can get — a large bowl of these will get demolished in no time! This is my interpretation of a recipe by the Vietnamese wife of a guy we met at Rainbow Beach, Queensland.

Ingredients

Quantity Ingredient
2kg chicken wings

Marinade

Quantity Ingredient
2-3 lemongrass stems, white part only
6 coriander roots, washed
5 red asian shallots
3cm piece fresh ginger, peeled
3 garlic cloves
1 teaspoon ground turmeric
1 teaspoon ground white pepper
1 teaspoon chinese five-spice
1 teaspoon ground cinnamon
2 tablespoons sugar
1 tablespoon tamarind paste
fish sauce, to taste

Method

  1. Cut the tips off the chicken wings, then cut each wing into two pieces between the elbow.
  2. Place all the marinade ingredients, except the fish sauce, in a food processor. Blend to a fine paste.
  3. Remove the marinade to a large bowl and taste. Add fish sauce until you get a balanced saltiness.
  4. Add the trimmed chicken wings and coat with the marinade. Cover and refrigerate overnight for maximum flavour penetration.
  5. Prepare your barbecue for cooking over a low to medium heat.
  6. Line the hotplate with baking paper or foil, then lay your chicken wings out. It’s best to cook them slowly, for about 15–20 minutes, so they caramelise slowly and cook evenly — there’s nothing worse than black yet undercooked chicken wings!
  7. Once well cooked, transfer the wings to a platter and dig in.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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