Serves 4
- 1 stalk lemongrass
- 2 1/2 pounds chicken, tips removed
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 teaspoons minced ginger
- 1/4 cup fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1/2 tablespoon soy sauce
- 1 handful peanuts, chopped
- Chopped cilantro (optional)
- Remove the hard end and outer layer of the lemongrass stalk. Bruise the white ends of your stalks with the blunt edge of a large knife (it helps release the lemongrass “juices”), then thinly slice and mince. You should end up with about 1 tablespoon of minced lemongrass. Discard the green tops.
- Marinate the chicken: In a small bowl, combine the lemongrass, garlic, shallot, ginger, fish sauce, lime juice, peanut oil, brown sugar and stir until the sugar is dissolved. Place the chicken wings into a large resealable freezer bag and pour the marinade over the wings. Close the freezer bag and shake so that the chicken is well-coated with marinade. Refrigerate for 4 hours, or overnight.
- Preheat the oven to 350°F. Stir together the honey and soy sauce and set aside. Line a large sheet tray with foil or parchment paper. Place the wings on the tray and roast for 30 minutes, basting the wings with the honey-soy mixture once about half-way through and once close to the end of the roasting time.
- Remove from the oven and carefully transfer the wings to a serving plate. Sprinkle the chopped peanuts and cilantro on top and serve.