I read about these chicken wings in Masterchef magazine and I’m not a huge fan of cooking chicken wings as I always fine the bone bits a bit raw. Anyway – since they were so easy, and chicken wings are so cheap, what could I lose? The recipe was so easy, 4 ingredients: fish sauce, lemongrass, garlic and chicken wings. I varied the recipe a bit – less fish sauce, and I basted them with honey whilst I baked them. The lemongrass was heaps easier to chop by using my stick blender processor attachment. I also marinaded them overnight. Coming home from work, I put them in the oven on a rack at full blast, brushing with honey to help them become more golden and more sweet – and yum – I was well rewarded. They were finger licking good. The best part was that it didn’t even really require an effort as I just went back every so often to baste and turn. This is going to be on my weeknight dinner list and finger food party list for sure!
Excerpt from the Herald Sun Article (And recipe)
Herald Sun – Dan Hong
MUM’S LEMONGRASS CHICKEN WINGS “Mum used to make these chicken wings, then freeze them for us to eat for dinner when she was busy working in the restaurant. Every time I smell this marinade I think of home! Allow an extra four hours to marinate chicken,” says Dan. Serves 4 Preparation time: 15 minutes, plus 4 hours marinating time Cooking time: 45 minutes Skills needed: Basic 20 chicken wings 4 vine-ripened tomatoes, cut into thin wedges 4 Lebanese cucumbers, in wedges Steamed jasmine rice and Maggi Soy Sauce seasoning (optional)
LEMONGRASS MARINADE 400ml fish sauce 400g caster sugar 2 stalks lemongrass, white part only, finely chopped 3 cloves garlic, finely chopped 1 tsp ground white pepper Using a sharp knife or kitchen scissors, trim winglet (the meatless last 3cm of wing) from chicken wings and discard, then cut wings in half at the joint. To marinate chicken, whisk all marinade ingredients in a large bowl until sugar dissolves. Add chicken, cover, then refrigerate for at least 4 hours or overnight. Place an oven tray in the oven and preheat to 200C fan-forced. Drain chicken, discarding marinade. Line preheated tray with baking paper and place chicken on top in a single layer. Roast, turning every 10 minutes, for 45 minutes or until golden and sticky. (Remove any smaller pieces 5 minutes earlier, if necessary.) Combine tomatoes and cucumbers in a bowl, then season with salt and pepper. Divide salad, chicken wings and rice among plates. Drizzle rice with a little soy sauce seasoning, if using, to serve. TASTE TIP * Cooking the chicken wings on fan-forced helps to give them that charred, sticky, caramelised finish. If you don’t have a fan-forced oven, turn up the temperature to 220C.