Chicken Wing Marinade
Prep time: 15min
Ingredients
- Chicken wings 1kg
Any kind you like.
- Lemongrass, chopped finely 2 stalks
Use only the main part of the stalk.
- Coriander ⅓ cup
Chopped coarsely
- Fresh ginger ⅓ cup
Chopped finely
- Garlic 1 bulb
Chopped finely
- Brown sugar 2 tablespoons
- Fish sauce ½ cup
- Lime juice 3 tablespoons
- Cooking oil 3 tablespoons
Any kind you like.
- Salt 2 teaspoon
Any kind you like.
Cook time: 35mins
Equipment
- Big mixing bowl
- Kitchen knife
- Measuring cup
- Oven, grill OR barbecue
With Australia Day coming up and the end of summer approaching, I thought I would share my special chicken wing marinade recipe which is always a winner at BBQs. I’m already dreading the upcoming shorter days (without daylight saving) so will be BBQing at every given chance.
The flavours in this are vibrant and zesty and will help you appreciate the simplicity of Vietnamese cuisine. With nothing more than a stalk of lemongrass, a bulb of garlic, some fish sauce and sugar, this marinade punches and kicks the liveliness of Saigon in your mouth. It can be served alongside a fresh green mango salad or even just a bowl of fluffy white rice. Or as I have done, within a meat-fest of marinated beef, sausages and nem nuong (grilled pork patties).
- Combine all ingredients except for salt.
- Clean chicken wings, removing the tip if preferred and sprinkle salt all over.
- Rub the marinade into the chicken wings.
- If you have time, pour the leftover marinade over the wings and store in the fridge for several hours or even overnight.
- If you’re in a hurry, then keep the leftover marinade on the side and while cooking the chicken wings, baste them with the sauce every few minutes.
- Cook the chicken wings in the oven, grill or barbecue.
More Like this...
Pepper Lunch
Pepper Lunch I’ve walked past the George Street Pepper Lunch restaurant many many times since
Tetsuya’s warm salad of ocean trout with black beans recipe
A recipe I’ve been keeping up my sleeve since cooking with Tetsuya last year, is this salad dressing which transforms simple sashimi slices of fresh fish (kingfish, tuna, salmon, snapper, ocean trout or hapuka) into the most sumptuous indulgence.
Discover Cockle Bay Wharf
Cockle Bay Wharf is an ideal destination for many reasons: it’s a couple of minute’s walk from the CBD
I Ate My Way Through is one of Australia’s longest running food blogs. We cover all things food from restaurant reviews, food events, recipes and more. We’ll alway bring your next best bite!
Follow us on Social!
Join Our Mailing List
Never miss a thing again!
Latest Posts
