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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Adapted from Sensational Starters and Finger Foods by Wendy Hutton. The original recipe calls for the use of whole chicken wings, which I still think is cheaper than the wingettes. Ingredients:
2 lbs chicken wings |
2 -3 stalks lemongrass, outer fibrous layer removed and only bottom third of stalk used |
2 -3 shallots, peeled and roughly chopped |
2 large red chilies (more or less depending on how spicy or not you want it) |
2 -3 garlic cloves |
1/2 inch ginger or 1/2 inch galangal, sliced |
1 tablespoon oil |
2 tablespoons fish sauce |
1/4 teaspoon turmeric powder |
1 tablespoon sugar |
salt and pepper |
Directions:
1. In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
2. Add the tumeric powder, sugar and fish sauce to the paste and combine.
3. Place wings in a ziplock bag and add the marinade. Expel the air and tightly seal the bag. Massage the marinade into the chicken well to ensure even coating. Marinate for at least 2 hours but overnight is best.
4. Season wings with salt and freshly ground black pepper.
5. Bake at 425 F for about 20-25 minutes. Finish with a 2-3 minute broil for added color and crispness. May, also, be grilled on the barbeque until golden brown.
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