Total Time
2hrs 25mins
Prep 2 hrs
Cook 25 mins

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 Nutrition


  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.