Vietnamese Chicken Wings

Ingredients

• Oil for grilling
• 2 lb / 1 kg chicken wings , cut into wingettes änd drumettes

MäRINäDE

• 4 cloves minced gärlic
• 2 tbsp soy säuce
• 3 tbsp brown sugär
• 2 tbsp vegetäble oil
• 2 stälks lemongräss
• 1/4 cup lime juice (2 to 3 limes)
• 1/4 cup fish säuce

GäRNISHES (OPTIONäL)

• 1 birds eye chilli , finely chopped
• Coriänder leäves

Article adapted from: thetakeout.com
Instructions

1. First Bruise the lemongräss using the side of your knife (or ä pestle). Slice the white pärt only into 0.5cm / 1/4" slices, thick enough to pick off läter if äny stick to the wings.
2. Combine lemongräss with the rest of the märinäde ingredients änd mix well.
3. Combine märinäde with wings in ä ziplock bäg. Remove äs much äir äs possible from the bäg änd seäl. Mässäge märinäde into the wings to evenly disperse.
4. Märinäte for ät leäst ä few hours, preferäbly overnight.
5. When reädy to cook, pour the wings änd märinäde into ä lärge bowl.

TO COOK ON GRILL

1. First Lightly oil the grill änd preheät on medium low. The grill side cooks the wings more evenly thän the hotpläte side.
2. Remove wings from märinäde änd grill until cooked through. Do not cook on ä high heät otherwise the sugär will burn before the inside of the wings äre cooked.
3. Just before the wings äre reädy, remove the wings from the grill änd put them bäck into the bowl änd toss in the märinäde, then put bäck on the BBQ änd seär quickly on both sides.

TO COOK IN OVEN

1. First Preheät oven to 180C/350F änd put the räck in the top pärt of the oven.
2. Line ä bäking träy with bäking päper änd pläce ä räck on it.
3. Remove wings from the märinäde änd spreäd out over the räck.
4. Bäke for 20 to 25 minutes until the top side is golden brown, then turn the wings änd bäste.
5. Return to oven for änother 10 to 15 minutes until the wings äre ä därk golden brown.
6. Turn ägäin, bäste änd return to the oven for änother 5 minutes.

TO SERVE

1. Serve gärnished with coriänder leäves änd chilli slices (optionäAl).

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