Lemongrass BBQ Wings Recipe

I found this recipe on a Southeast Asian web site, submitted for ZWT 9. Time does not include marinating overnight . If you have more chicken wings, you don’t have to increase the ratio of the fish sauce exactly. Fish sauce is salty so use your best judgment.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tablespoons lemongrass, grated
• 2  stalks lemongrass, pounded
• 1 1⁄2 lbs  small chicken wings (1 - 1 1/2 lbs )
• 3  tablespoons fish sauce (nuoc nam)
• 5  garlic cloves, peeled and smashed
• 1  tablespoon honey
• 1⁄4 teaspoon black pepper, coarsely cracked

Directions

1. Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
2. Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
3. Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Internal temp should reach 170 degrees Serve immediately.
4. Note.
5. You can bake these wings, preheat the oven to 350F or 180C and bake until the surface turned brown. Then broil for 1-2 minutes to char the surface.