1kg (2.2 pounds) chicken wings
1 1/2 tablespoons lemongrass paste* see note
3 cloves garlic, crushed
1 1/2 tablespoons fish sauce
1 heaped tablespoon honey
Coriander (cilantro) leaves, for garnish
Economical and so tasty! You may need to double the recipe as these will be demolished very quickly…
If you are not fond of Asian fish sauce or can’t find it, use soy sauce instead.
The prep time above does not include the 2 – 3 hour marinating time.
Hints and Tips
The lemongrass paste can be found in the fruit and veg section near the herbs in most supermarkets, sold in a tube. If not, you can also purchase frozen chopped lemongrass from Asian supermarkets.
Cut each chicken wing into three pieces by slicing at the joint (or buy them already jointed). Discard the tips.
Combine the lemongrass paste, fish sauce, honey and garlic and stir well.
Pour over the chicken wings and mix well with your hands, use gloves if you have them.
Refrigerate for 2 -3 hours, or overnight if you can. You could also freeze them at this stage for later use.
Heat oven to 180C (355F).
Place on a lined baking tray and bake for 30 – 40 minutes until golden and cooked. Turn halfway through cooking time.
Remove and serve sprinkled with coriander.
*note: Lemongrass paste is sold in tubes at most supermarkets near the herbs in the fruit and veg department. Alternatively, you can purchase chopped frozen lemongrass from Asian supermarkets.