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.
- 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
- In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
- Add the tumeric powder, sugar and fish sauce to the paste and combine.
- 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.
- Season wings with salt and freshly ground black pepper.
- 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.