This is a funny recipe as when I made the marinade once I added the fish sauce I honestly wasn't expecting much from this dish, all I could smell was the fish sauce. Then I placed it in the oven and still all I could smell was the fish sauce, so I was worried that dinner was not going to be great. But then, once baked, the aroma that hits you once you open the oven door is amazing. You honestly get sweet and spicy sticky chicken wings. I will be making these for years to come as they are delicious.
Now you can leave the wings whole or you can joint them like I did. I made my own chilli jam, but you can use store bought. I recommend chopping up the lemon grass before adding it to the food processor.
Serve this up for dinner or as finger food at your next party you and your guests will love them.
2 tablespoons olive oil
2 stalks lemongrass, white and lime green parts only, sliced
1 lemon, rind finely grated
2 garlic cloves, chopped
2 eschalots, peeled, chopped
2 tablespoons chilli jam
2 tablespoons fish sauce
2 tablespoons brown sugar
16 chicken wings
Combine the olive oil, lemongrass, lemon rind, garlic and eschalots in a small food processor. Process until finely chopped. Transfer to a bowl. Stir in chilli jam, fish sauce and brown sugar.
Place chicken wings in a snap lock bag. Pour in the chilli jam mixture, close bag and rub the marinade all over the chicken using your fingers. Refrigerate for 1 hour or overnight if time permits.
Preheat oven to 200C (180C if fan forced).
Line a large shallow roasting pan with baking paper.
Remove the chicken from the marinade and arrange in a single layer in the prepared roasting pan. Brush on some of the marinade onto each chicken wing. Roast, for 30-35 minutes or until golden, sticky and cooked through. Serve with a salad of your choice.
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