With a bit of preparation, chicken wings can be amazing. These are more flavoursome than the pre-marinated ones from the supermarket.
Lemongrass and Lime Chicken Wings
Ingredients
- 3 lemongrass stems white part only, roughly chopped
- 4 kaffir lime leaves roughly chopped
- 3 French shallots roughly chopped
- 3 garlic cloves roughly chopped
- 1 long red chilli halved lengthways, deseeded and chopped (leave the seeds in if you like it extra spicy)
- 1 Tbsp coriander stalks chopped
- 2 Tbsp honey
- 2½ Tbsp fish sauce
- 2 Tbsp tamari
- 2 limes juice
- 20 chicken wings (or a combination of wings and drumettes)
- 2 Tbsp coconut oil or good quality animal fat
- sea salt
Instructions
- Place the lemongrass, kaffir lime, shallot, garlic, chilli and coriander in the bowl of a food processor and process until finely chopped. Add the honey, fish sauce, tamari and lime juice and process until well combined.
- Place the chicken wings and or drumettes in a large bowl and tip the lemongrass mixture over the top. Using your hands, massage the mixture into the chicken. Cover with plastic wrap and marinate in the fridge for 2 hours, or overnight for a stronger flavour.
- Preheat the oven to 200°C/390°F. Grease a baking tray with the oil or fat.
- Spread the marinated chicken out evenly on the prepared tray. Roast for 15 minutes, rotate the tray and toss the chicken, then return to the oven and roast for another 15 minutes until the chicken is nicely coloured and cooked all the way through. Season with a little salt if needed. Place the chicken on a large platter and serve while still hot.
Notes
I used my BBQ to prepare this whilst we had friends around for dinner one night.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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