THAI CHICKEN WINGS

Name: THAI CHICKEN WINGS
Prep time: 2 h 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 lemongrass* stalks', white part only; 1.5 kg chicken wings - drumettes and winglets?; MARINADE; 1 tbsp finely minced garlic*; 3 tbsp oyster sauce; 3 tbsp fish sauce; 1 tbsp ground turmeric; 3 tbsp brown sugar; 2 tbsp vegetable oil; 1 tsp white pepper; 2 tbsp rice vinegar; DIPPING SAUCE (OPTIONAL); 3 tbsp sweet chilli sauce; 2 tbsp lime juice; 2 tsp fish sauce; TO GARNISH (OPTIONAL); Coriander leaves; Lime slices

khẩu phần

15 MIN + 2hrs marinating

thời gian hoạt động

45 minutes

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

2 lemongrass* stalks', white part only

1.5 kg chicken wings - drumettes and winglets?

MARINADE

1 tbsp finely minced garlic*

3 tbsp oyster sauce

3 tbsp fish sauce

1 tbsp ground turmeric

3 tbsp brown sugar

2 tbsp vegetable oil

1 tsp white pepper

2 tbsp rice vinegar

DIPPING SAUCE (OPTIONAL)

3 tbsp sweet chilli sauce

2 tbsp lime juice

2 tsp fish sauce

TO GARNISH (OPTIONAL)

Coriander leaves

Lime slices

Hướng dẫn

Lemongrass - Bash the lemongrass with a meat mallet, rolling pin or similar, to make it burst open slightly so it will release its flavour into the marinade. Slice it diagonally into 5mm thick pieces.

Marinate - Mix the marinade ingredients in a small bowl. Place the wings in a large ziplock bag*. Add the lemongrass and pour in the marinade. Close the bag, then massage the bag so the wings are coated in the marinade. Marinate for a minimum of 2 hours or up to overnight.

Preheat the oven to 200°C (180°C fan). Line a large baking tray with foil, then baking paper.

Bake - Remove the wings from the marinade (reserve the residual marinade for basting). Place the wings on the tray in a single layer. Bake for 45 minutes, basting with the reserved marinade at the 20-minute and 35-minute mark, until the wings are sticky and golden. Dipping sauce - Meanwhile mix the dipping sauce ingredients in a bowl (if making). Pour into a small dipping bowl. Serve - Pile the wings on a platter and place the sauce on the side. Sprinkle with coriander and serve with extra lime slices (if using).

Ghi chú

NOTES

1 If you can't get fresh lemongrass, use 1 tablespoon of lemongrass paste.

2 I buy the chicken wings already cut up into drumettes and winglets - sometimes sold labelled as 'chicken wing nibbles'. You could use whole uncut chicken wings instead. Otherwise, cut your own using 1.6 kg of whole wings. Just cut through the joints and reserve the wing tips for stock (though in my case they go straight into Dozer's* mouth!). If you prefer not to use a ziplock bag, you can marinate the wings in a bowl, but 3

I recommend tossing several times.

LEFTOVERS Fridge 3 days, freezer 3 months.