Spicy Lemongrass Chicken Wings

These lemongrass chicken wings are packed full of flavours, perfect for any meals, Super Bowl snack, or as party nibbles.

I’ve no idea how and why we talked about Super Bowl when we had these chicken wings for dinner the other day. We don’t have Super Bowl in Australia, but I know Super Bowl is all about chicken wings.

Yet, I can imagine how nice it would be for football fans watch their favourite championship games while nibbling some delicious chicken wings.

To myself, it’s evenly good to have these wings when watching any good television shows, maybe the MasterChef Australia. What do you reckon?

Spicy Lemongrass Chicken Wings Recipe

(Printable recipe)
By Christine’s Recipes
Course: Snack, Main
Cuisine: Asian
Prep time: 10 mins + chilling time
Cook time: 15 mins
Yield: 3 to 4 serves

Ingredients:

• 450 gm chicken wings
• coriander, for garnish

Marinade:

• 1 onion, roughly chopped
• 2 Tbsp fish sauce
• 1 Tbsp light soy sauce
• 2 tsp dark soy sauce
• 1½ Tbsp palm sugar, grated
• 1 Tbsp oil
• 2 cloves garlic
• 1 lemongrass, only the white part, roughly chopped
• 1 red Bird's eye chili, or to taste
• 2 Tbsp lemon juice

Method:

1. Cut the chicken wings into two parts at the joint. Blanch in boiling water to remove the blood. Drain well.
2. Use a food processor, process all the ingredients of the marinade into a paste.
3. Mix the chicken wings with the marinade paste well. Place in a plastic bag or a container. Transfer into fridge for at least 4 hours or overnight.
4. Remove the chicken wings from fridge and place at room temperature for about 20 minutes.
5. Heat oil in a frying pan or a grill pan. Cook both sides over medium heat until lightly brown and cooked through, about 7 minutes for each side. Dish up and garnish with coriander. Served hot.

Notes：

• I used the Three Crabs Brand fish sauce, available at Asian grocers.
• When cooking the chicken wings, don’t use too high heat, otherwise the chicken wings are easily burnt before being cooked through as sugar is added. You might like to cook with a lid on when cooking the other side in order to get the wings cooked through thoroughly. After a while, remove the lid and continue to cook until the water dries up.