Lemongrass Wings

Method3 steps

1. 1

   Step 1: Finely grate the white part of the lemongrass (2 tbsp) to measure 2 tablespoons. Cut the 2 stalks of lemongrass into 4-inch lengths and pound them with the back of a knife to release their aroma. Keep both preparations for the marinade.

   Uses 2 tbsp grated white part of lemongrass · 2 stalks lemongrass, cut into 4-inch lengths and pounded

2. 2

   Step 2: Pat the chicken wings (1½ lb small) dry and put them in a food-safe bag or covered container. Add all the grated and pounded lemongrass from step 1, all 3 tablespoons fish sauce, the 5 smashed garlic cloves, 1 tablespoon honey and ¼ teaspoon cracked black pepper. Mix until the wings are coated, then cover and marinate in the refrigerator overnight.

   Uses 1½ lb small bone-in chicken wings (party wings) · All 2 tbsp prepared grated lemongrass · Both prepared pounded lemongrass stalks · 3 tbsp fish sauce · 5 cloves garlic, peeled and smashed · 1 tbsp honey · ¼ tsp coarsely cracked black pepper

3. 3

   Step 3: Heat the grill. Lift the marinated wings out of their container and discard the leftover raw marinade and lemongrass stalks. Grill the wings, turning as needed, until browned and lightly charred on both sides and the thickest meat reaches 74°C (165°F), measured away from the bone. Serve immediately.

   Uses All marinated small chicken wings