Spicy Lemongrass Wings
 
Prep time
Cook time
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Perfectly spicy, savory, sweet & filled with Southeast Asian flavors. Marinated in a flavor packed paste, these lemongrass wings are so addictive.
Author:
Recipe type: Appetizer
Cuisine: Malaysian
Serves: 26
Ingredients
  • 2½ lb chicken wings (about 26 small wings)
  • 2 red Fresno chilies, deseeded but leave some seeds for some heat (more or less is up to you)
  • 8 shallots (or 1 small onion), peeled
  • 1" ginger, peeled
  • 1" galangal (blue ginger root), peeled and sliced
  • 5 garlic cloves, peeled
  • 4 lemongrass stalk (white parts only), sliced
  • 1" turmeric, peeled (or 2 tsp ground turmeric)
  • ½ cup thick coconut milk
  • ¼ cup tamarind pulp
  • 1 tbs coconut or palm sugar
  • ½ tbs fish sauce
  • 1¼ tsp salt
Directions
  1. Place all the ingredients (except the chicken) in a blender or food processor and blend until it becomes a smooth paste. Pour over chicken wings and marinate for four hours to overnight.
  2. Preheat the oven to 450 F. Remove the wings from the marinade and place them on an aluminum lined baking sheet. Brush some oil on the wings.
  3. Bake the wings for 20 minutes, flip the wings and bake for another 15-20 minutes or until browned and charred to your liking.
  4. Serve immediately.
Notes
1. Shallots (the shorter variety), galangal (blue ginger root), lemongrass, turmeric, tamarind and palm sugar can be easily found in most Asian markets. Whole foods do carry lemongrass and tamarind.
Recipe by Curious Nut at https://www.curiousnut.com/spicy-lemongrass-wings/