Lemongrass Chicken Wings
True life, I love chicken wings but have never been able to get them crispy at home! I assumed the only way to do this was deep frying or using a barbecue grill. A few weeks ago, I got a bunch of lemongrass in my CSA box and decided to trial an Asian lemongrass marinade. They were quite possibly the best wings I’ve ever had. These were CRISPY, juicy, and so flavorful; honestly better than anything I’ve had in a restaurant. They are the perfect dish for a crowd or a football Sunday. I hope you enjoy them as much as we have. We’ve made them twice in the past two weeks!
The chicken wings are a party pack from Walden Local Meat. All of the chicken is pasture raised on small farms in the Northeast. It’s some of the highest quality chicken I’ve found, even when compared to any local grocery stores. The beautiful thing is it comes frozen directly to your doorstep. Check them out here and get $25 off your first delivery, if you live in New England/NY/NJ.
dairy free, gluten free, soy free, refined sugar free
yield: 4-5 servings as a meal, or 6-7 as an appetizer
Ingredients
4 lbs of small (party) chicken wings
3 T fish sauce
3 T coconut aminos (you could also use tamari/soy sauce)
6 cloves of garlic, grated
1 T freshly grated lemongrass
2 stalks of lemongrass, pounded
1/2 T honey (you can use 1 full T if you prefer a sweeter marinade or if you use soy sauce above)
ground pepper, to taste
Directions
Pat dry chicken wings using paper towels, and set aside
In a small bowl, make the marinade Using a grater like a microplane, grate the white section of the lemongrass stalks into a small bowl. Take off the outer tough layer of the lemongrass, if easier. Keep the remaining lemongrass stalks; use the handle of a knife to pound it and chop into 3 inch chunks. This helps the flavor to be released. Add the lemongrass stalks to the bowl along with grated garlic, fish sauce, coconut aminos, honey, and black pepper. Mix until everything is combined
In a large mixing bowl, add the patted dry chicken wings and pour the marinade on top. Stir using a large spoon, or your hands, to make sure the marinade gets somewhat evenly poured over all of the wings. Cover and store in the fridge overnight
A few hours before you plan to eat, give the wings a mix, ensuring the marinade has been incorporated over all of the chicken
Preheat oven to 425 F. Bake on a wire rack, sprayed with avocado oil spray, for 20-25 minutes, flipping halfway through, or until chicken reaches an internal temp of at least 165 F. Let wings cool and enjoy!
