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Lemongrass BBQ Wings
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Lemongrass Wings

BBQ lemongrass wings recipe. Marinate chicken wings with lemongrass & Asian seasonings for the best BBQ wings ever. Easy and tastes so good.

When it comes to summer BBQ parties, one item that is always on my menu is BBQ wings. I will be honest, I don’t love regular BBQ chicken: drumstick, chicken breast, or thigh. I am not sure why, but they just don’t do it for me. When it comes to BBQ chicken, wing is the way to go. Many years ago, I was hooked on my friend F’s¬†honey turmeric wings, but in recent years, I am all about using lemongrass and fish sauce to marinate my chicken wings, and hence these amazing lemongrass¬†wings.

Lemongrass Wings

This is probably one of the easiest BBQ wings recipe as the ingredient lists are pretty short: lemongrass, fish sauce, garlic, honey, and black pepper. Marinate the wings overnight and fire up your grill the next day. If you don’t have a grill, don’t fret as you can actually bake these wings in the oven and then broil it for a couple of minutes to char the surface.

For the chicken wings, try to get smaller party wings if you can. These days, all the wings are rather big, so I always look for “party wings” whenever I have BBQ. I am lucky that I live close to a Japanese market that sells free range chicken wings. The wings are small but still meaty. They are just perfect for BBQ as they cook fast and it’s guaranteed that they will be cooked through.

Lemongrass Wings

It’s mid July and summer is in high gear. Please promise me that you will try this amazing lemongrass wings recipe. Trust me, you and your guests won’t be disappointed. Happy grilling and enjoy your lemongrass wings!

RECIPE HERE: Lemongrass Wings
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Lemongrass Wings

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Lemongrass Wings Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes

Ingredients:

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

Method:

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.

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.

Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

Cook’s Notes:
  1. 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.
  2. If you 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.

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