Lemongrass chicken wings

I loved this dish when I was in Hong Kong and they called it “Vietnamese-style pan-fried lemongrass chicken wings”, aside from using lemongrass and fish sauce, I am not too sure how much “Vietnamese” is there in this dish. But nonetheless, it was still a delicious dish and I am going to blog about how to make it. 🙂

Ingredients: (yield 2-3 servings)
6 chicken wings
2 stems of fresh lemongrass, white portion chopped, or 4 tbsp of lemongrass if you buy a small processed bottle
2 cloves of garlic, minced
1 green onion, minced or slightly grinded
1 tbsp of sugar
1 tbsp of soy sauce
1/2 tbsp of aged soy sauce
1 tbsp of Chinese cooking wine
2 tbsp of fish sauce
Salt and pepper
Coconut oil
Thai sweet chili sauce, optional

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In a bowl, mix all the lemongrass, garlic, green onion, sugar, soy sauce, aged soy sauce, Chinese cooking wine, fish sauce, salt and pepper and this is our marinating sauce. Poke small holes with a stick or pointy knife on the back side of the wings so that the sauce can be soaked better. Put all the chicken wings in a large zip-lock bag and pour in all the marinating sauce. Get rid of excessive air in the bag and zip it really tight so it won’t leak. Tilt the bag to make sure that every wing gets surrounded by the marinating sauce.

Let the bag sit in the fridge overnight or for at least 4-5 hours.

When ready to cook, turn the oven on to 375 F. Heat up coconut oil in a cast iron pan on medium-high heat. Put all the chicken wings down onto the pan with the skin-side touching the pan first. Be careful try not to get any of the sauce on to the pan or it will burn. If you have a full wing like I did, use a spatula to press down on the wings to distribute heat to parts that are not quite touching the pan. Cook that side for about 4-5 min until the outside turns golden brown. Move the chicken wings with the spatula constantly to make sure they are not stuck. Flip all the wings, and do the same and cook until this other side turns golden brown, and this takes about 4-5 min as well.

Transfer the whole cast iron pan with the wings into the oven and put a lid on and let cook for about another 15-18 min. If you have only a small wing, it takes less time. Check with a thermometer for internal temperature at 165 F to make sure it is cooked through.

You can choose to drizzle on some Thai sweet chili sauce or make your own dipping sauce to enjoy the wings with; but otherwise, it is a perfectly delicious dish by itself. It hit the spot and brought back so many fond memories when I was in Hong Kong. Good times to be had! 🙂 Thanks for checking in!

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