Lemongrass Chicken Wings
Updated: Oct 28, 2020
I love chicken wings. They're my favourite part of the chicken.
My kids love them as well, so I make them frequently for them, but if you know me you know that I love variety. I have made chicken wings with soy and honey, chicken wings in three different mustards and cream sauce, Middle-Eastern spiced chicken wings, and now lemongrass chicken wings. This recipe comes from one of my favourite magazines; Delicious magazine. They’re excellent just throw them on the bbq, but last time I wanted to do that it rained, so I put them in the oven and it was still a hit. All you need to do is chuck the ingredients into a blender, coat the chicken wings with the lemongrass paste and throw them on the bbq or put them in the oven. My fam loves these tasty delights and I hope you’ll enjoy them too.
12 whole chicken wings
2 teaspoons coriander seeds OR 1 heaped teaspoon coriander powder
2/3 cup firmly packed coriander leaves
1/3 cup firmly packed basil leaves
8 garlic cloves, peeled
4 shallots chopped, white bit only
2 lemongrass stalks, approx 20cm thinly sliced
10cm piece of ginger, peeled and roughly chopped
4 green birds-eye chillies roughly chopped
2 kaffir lime leaves, roughly chopped
1 & 1/2 tbs fish sauce
1/4 cup oil
Preheat the oven to 200c.
Cut the chicken wings throughout the joint so you end up with 24 pieces.
Cook the coriander seeds in a small frying pan over medium heat, stir for approx 3 min or until lightly toasted.
Using pastel and mortar crush the seeds.OR use one heaped teaspoon of coriander powder.
Using a food processor blend the basil leaves, coriander leaves, crushed coriander or powder, shallots, garlic, lemongrass, ginger, chilli and kaffir lime leaves, stopping every now and then to scrape down the sides of the blender until everything is finely chopped.
Add the fish sauce and oil, blend until it forms a coarse paste. Coat the chicken wings in the paste and marinate for a couple of hours before cooking on the bbq or in the oven.
I did spray the wings with oil 10-15 minutes after they went into the oven. I cooked them for 50 min.
Serve with freshly squeezed lime.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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