Baked asian lemongrass chicken wings
Updated: Dec 31, 2019
Having travelled extensively through Southeast Asia, I often come across this umami flavour which bundles up the flavour of this region, in satays, pork chops, bun and chicken wings. Having experimented with many recipes, this one, hits the nail on this unique umami flavour. If nothing else, it's a pretty damn satisfying chicken wing if I say so myself! The marinade would go well on most meats, enjoy!
Makes 2kg of chicken wings
2kg chicken wings
One knob of palm sugar (approx 30g) 3 tbsp soya sauce 1 tbsp dark soya sauce 3 tbsp fish sauce 2 small stalks of lemongrass or 1 large one 4 garlic cloves 2 tbsp vegetable oil 2 stalks green shallots
15g palm sugar 2 tbsp hot water 1 1/2 tbsp fish sauce
1 garlic clove 1 tsp rice vinegar 1 lime
Clean chicken wings thoroughly and set aside. In a large glass bowl dissolve the palm sugar with 1/2 cup of boiling water. In a food processor, mince the garlic, lemongrass and vegetable oil, adding then to the bowl. Now add the soya sauces, fish sauce and finely chop green shallots and add to the marinade. Add chicken wings and toss in marinade. Keep in fridge for at least 4 hours, turning it once in awhile to ensure the marinade thoroughly coats the wings.
Heat oven for on high at 220°c, on a large baking tray line with baking paper and place wings on it (you may require 2 trays). Bake for 35 minutes, turning it at least once. By now the wings should look golden brown, now turn oven to 180°c and bake for a further 10 minutes. You are now ready to enjoy South East Asia. To plate, neatly stack on a large plate and serve with the dipping sauce.
For the dipping sauce, dissolve the palm sugar, add in finely chop the garlic and add in the rest of the ingredients and the juice of the lime. Serve in a side dish with chicken wings.
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