Lemongrass Chicken Wings

Name: Lemongrass Chicken Wings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 10 Chicken Wings (cut into wingettes & drumettes); 1 Stalk of Lemongrass (trimmed and chopped); 4 clove Garlic (finely chopped); 2 Shallot (chopped); 1 Red Thai Chilli; 2 tbsp Fish Sauce; 2 tbsp Soy Sauce; 1 tbsp Sugar; 3 tbsp Oil (for brushing); 1 medium-sized Red Capsicum (deseeded & sliced); 1 tsp Sesame Seeds for sprinkling; 2 tbsp granulated Sugar; 5 tbsp Water; 3 tbsp Fish Sauce; 2 tbsp Lime Juice; 1 Red Thai Bird Chilli (finely chopped); 1 Garlic (finely chopped/crushed)

by Leena Kohli (@leenakohli)

5.0

From 2 ratings

Prep Time

15min

Cook Time

20min

Total Time

35min

Vietnamese Appetiser Side Meat

Lemongrass Chicken Wings offer a medley of sweet, salty, spicy, and tangy flavours—perfect for family gatherings or get-togethers.

They represent Vietnamese cuisine served piping hot from the grill alongside a zesty dipping sauce.

The marinade, with lemongrass, garlic, fish sauce, and sugar, elevates their taste and ensures tender juiciness.

Whether organizing a lively...

Ingredients

4 Servings

10
Chicken Wings (cut into wingettes & drumettes)
1
Stalk of Lemongrass (trimmed and chopped)
4clove
Garlic (finely chopped)
2
Shallot (chopped)
1
Red Thai Chilli
2tbsp
Fish Sauce
2tbsp
Soy Sauce
1tbsp
Sugar
3tbsp
Oil (for brushing)
1
medium-sized Red Capsicum (deseeded & sliced)
1tsp
Sesame Seeds for sprinkling

Nuoc Sauce (Vietnamese Dipping Sauce)

2tbsp
granulated Sugar
5tbsp
Water
3tbsp
Fish Sauce
2tbsp
Lime Juice
1
Red Thai Bird Chilli (finely chopped)
1
Garlic (finely chopped/crushed)

How to make Lemongrass Chicken Wings

Prepare the chicken wings by cutting them at the joint, separating mini wings and drumettes, and discarding the tips. Pat them dry, make slits, and place them in a large bowl.
Trim the lemongrass, removing the root end and tough upper green part, leaving the white and light green part. Chop the lemongrass into manageable pieces.
Use a food chopper to finely chop the lemongrass, shallots, garlic, and red Thai chilli together.
Marinate the chicken wings in a large mixing bowl with the chopped ingredients, fish sauce, soy sauce, and sugar. Refrigerate for 1-2 hours or preferably overnight to allow flavours to meld.
Preheat a grill pan over medium-high heat and lightly brush it with oil to prevent sticking.
Place the marinated chicken wings on the grill pan, cooking for about 8-10 minutes per side until they're cooked through and develop a nice char. Brush the wings with oil occasionally while cooking.
While grilling, add the sliced red capsicum to the grill pan, cooking until slightly charred and tender. Set aside.
Once the chicken wings are done, transfer them to a serving plate. Sprinkle sesame seeds over the wings and garnish with grilled red capsicum slices.
Serve hot with the prepared dipping sauce.

For the Nuoc Sauce (Vietnamese Dipping Sauce)

In a small saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves. Remove from heat and let it cool.
In a bowl, mix the cooled sugar syrup with fish sauce, lime juice, finely chopped Thai chillies, and crushed garlic. Stir until well combined.
Transfer the sauce to a serving bowl to accompany the Lemongrass Chicken Wings.

Tips & Tricks

Feel free to use light soy sauce as a substitute for the fish sauce in the recipe.
Make sure the grill is properly heated before you place the chicken wings for a delightful sear and char.
Coating the wings with oil while grilling has a dual benefit: it prevents sticking and seals in moisture, giving them a glossy finish.
Feel free to omit the lime juice and substitute it with vinegar. While the lime juice contributes a pleasant citrusy taste, it doesn't offer the same level of tanginess as vinegar.
You can store any remaining sauce in an airtight container in the fridge for up to two weeks, making it handy for other recipe uses.
Modify the amount of Thai chilli based on your spice preference. For a milder version, remove the seeds and membranes from the chilli before chopping.
This recipe can serve 4 to 5 people, varying based on whether it's the main dish or a side.