Description
Looking for a delicious and easy-to-make chicken dish? Try these Vietnamese-style lemongrass chicken wings! Made with succulent chicken and fragrant lemongrass, they’re perfect for any occasion.
Ingredients
2 lbs of Chicken Wings (I used 10 drumsticks and 10 wings)
1 medium size lime – (Squeeze out the juice)
Lime zest from the whole lime (yield about 1/2 to 1 teaspoon depending on the size of the lime)
1 oz fresh ginger – peel and grate it. Squeeze the juice – yield about 2 tablespoons)
1/4 cup of fish sauce
1/4 cup of light soy sauce
1 tablespoon of dark soy sauce
1/3 cup of packed light brown sugar
1 teaspoon of coriander seed
Chopped Cilantro as garnish
Instructions
- Prep your Wings – Wash and pat dry your chicken wings with clean paper towels. Set them aside.
- Prepare the lemongrass – Clean your lemongrass, cut off the end and the tip of the stalk, and peel off the harder outer layer of the stalk. Cut it lengthwise into three segments. Use a meat tenderizer to smash each segment to release the flavor. Set aside
- Zest and juice your lime – Wash your lime. Get a Microplane grater out. Zest the whole lime. You will end up with about 1 tablespoon of lime zest. Put them in a small dish. Now cut your lime in half. Use a citrus squeezer to help you juice your lime. Discard any seeds.
- Grate and juice the ginger – Wash your ginger and then peel off the skin. Get a Microplane grater out again to grate your ginger into a bowl. Afterward, squeeze out as much ginger juice as you can. Discard the ginger pieces but keep the juice.
- Prepare your marinade – In a mixing bowl, put all of your chicken wings in. Pour in your smashed Lemongrass stalks, lime zest, lime juice, ginger juice, fish sauce, light soy sauce, dark soy sauce, packed light brown sugar, and coriander seeds. Mix well, cover your bowl with plastic wrap or transfer your mixture into a container or ziplock bag. Let them marinate for at least 4 to 5 hours. (I don’t suggest to marinate for overnight as the result was too salty)
- Cook and enjoy your chicken Wings – After a few hours of marinating your wings. Preheat your oven to 400F. Place your wings gently on a baking sheet. Discard all of the lemongrass stalks. Cook your wings for 40 to 45 minutes or until golden and crispy. Garnish with chopped cilantro and slices of lime. Enjoy.
Notes
Helpful tips/ Pro-Tips
Do not ingest lemongrass – The fiber of the lemongrass stalk is quite tough. It can puncture the interior of your mouth. So I suggest after you finish marinating your meat, you can just simply use a fork to fish out all the lemongrass stalks.
It doesn’t take long to marinate – You don’t need to marinate your meat overnight. I think the best marinating time length is 4 to 5 hours. So you can marinate it in the afternoon to be ready to cook it for dinner at night. I found that by marinating it overnight the meat tends to be a bit too salty.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entreé
- Method: Baked
- Cuisine: Asian
Keywords: Vietnamese cuisine, chicken, chicken wings, lemongrass, baked, grilled, Asian style
