These lemongrass chicken wings are properly flavoured all the way through, not just on the surface. The marinade is ground from whole aromatics including lemongrass, kaffir lime leaf, basil, coriander and shallot, so the paste clings to the chicken and builds real depth during the resting time. Grilling over medium heat gives the skin a light char without drying out the meat. The final step of tossing the cooked wings in butter and a little reserved marinade pulls everything together. Serve with lime wedges and fresh coriander.
About the Recipe
The marinade is amazing. Toasting and crushing the coriander seeds before grinding them with the other aromatics gives the paste a coarser, more textured consistency that sticks to the wings rather than sliding off during cooking.
Setting aside a small portion of the marinade before coating the chicken is important. That reserved paste goes back in at the end, giving the finished wings a fresh lift. Fish sauce adds salt and a savoury depth that plain salt alone cannot match.
Why You Will Love This Recipe
Everything in the marinade is ground fresh from whole ingredients, so the flavour is noticeably brighter than anything made from a jar of paste. The technique of reserving a little marinade and tossing it through at the end means the wings taste as vivid on the plate as they did going into the grill pan.
There is no deep-frying involved, and the total active cooking time is short once the marinating is done.
Cooking Tips
The most common mistake is cutting the marinating time short. One to two hours in the fridge is the minimum for the paste to properly penetrate the chicken.
Do not crowd the grill pan or the wings will steam rather than char. Keep the flame at medium throughout, as high heat will burn the herb paste before the meat is cooked through. If the marinade looks very wet, pat the wings lightly before placing them on the pan so you still get colour on the skin.
Top Tips
- Toast the coriander seeds until you can smell them, about one minute, before crushing. Under-toasted seeds give a flat, raw flavour to the marinade.
- Grind the marinade to a coarse paste, not a smooth puree. A little texture helps it cling to the chicken during grilling.
- Always reserve a small portion of the marinade before coating the raw chicken. This reserved portion is added back after cooking and must not have touched raw meat.
- Sprinkle salt on the wings just before they go onto the grill pan, not during marinating, so the salt does not draw out moisture while the chicken rests.
- Let the butter melt into the hot wings off the heat so it coats evenly without separating.
Serving and Storing Suggestions
Serve the wings immediately once tossed with butter and reserved marinade. Lime wedges and chopped coriander on the side are all you need.
Leftover wings keep well in an airtight container in the fridge for up to two days. Reheat in a dry pan over medium heat to keep some texture in the skin. The marinade paste can also be made a day ahead and refrigerated on its own.
Similar Recipes
- BBQ Chicken Wings
- Thai style Grilled Chicken
- Malaysian Chicken Satay Skewers
- Grilled Piri Piri Chicken
- Honey Soy Chicken Wings
Nutrient Benefits
Chicken wings provide a reasonable amount of protein per serving. Lemongrass, ginger and garlic each contribute small amounts of vitamins and minerals. Coriander leaves add a little vitamin C and iron. Fish sauce is high in sodium, so this recipe is best suited to those who are not watching salt intake closely.
Lemongrass Chicken Wings
Ingredients
- 6 , whole Chicken Wings
- 2 tsp Butter
- Sunflower Oil as required
- Coriander Leaves - few, chopped
- Lemon Wedges - few
- For the marinade:
- 1 stalk, finely sliced Lemongrass
- 2 tblsp Basi Leaves
- 2 tblsp Coriander Leaves
- 1 tsp Coriander Seeds
- 1 , quartered Sambar Onion (Shallot)
- 3 to 4 cloves Garlic
- 2 tsp, finely chopped Ginger
- 2 , finely chopped Green Chillies
- 1 , chopped Kaffir Lime Leaf
- 3/4 tblsp Fish Sauce
- 2 tblsp Sunflower Oil
Instructions
- To make the marinade, heat a small pan over medium flame.
- Toast the coriander seeds for a minute and remove.
- Allow it cool and crush them to a coarse powder.
- Combine this with the coriander leaves, basil leaves, shallots, garlic, lemongrass, ginger, green chillies and lime leaf.
- Grind together for a minute.
- Add the oil, fish sauce and grind again to a coarse paste.
- Remove and keep aside.
- Cut the chicken wings to separate the drummettes.
- Transfer to a large bowl.
- Add the marinade, reserving a little, and rub all over the chicken wings.
- Cover the bowl and keep it in the fridge for 1 to 2 hours.
- Heat a little oil in a grill pan over medium flame.
- Sprinkle a little salt on the chicken wings and place them on the pan.
- Cook for 10 minutes or until lightly charred and cooked through.
- Transfer to a bowl.
- Add the butter and reserved marinade.
- Toss gently and transfer to a serving plate.
- Garnish with coriander leaves and serve at once with lime wedges.
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Frequently Asked Questions
Can I use dried lemongrass instead of a fresh stalk?
Fresh lemongrass gives a noticeably brighter flavour and grinds into the paste properly. Dried lemongrass can be used in a pinch, but rehydrate it in warm water for about ten minutes first and expect a milder result. Lemongrass paste from a tube is a closer substitute to fresh if you cannot find the stalk.
What can I use instead of fish sauce?
Light soy sauce is the most practical substitute at the same quantity. It changes the flavour slightly but still works well with the other marinade ingredients.
Can I cook these lemongrass chicken wings in an oven instead of a grill pan?
Yes. Place the marinated wings on a wire rack set over a baking tray and cook in a preheated oven at 200 degrees Celsius for 20 to 25 minutes, turning once halfway through. Finish under the grill for two to three minutes if you want a light char on the skin.
How do I know when the wings are cooked through?
The wings should show a light char on the outside and the juices should run clear when you pierce the thickest part near the bone. Ten minutes in a grill pan over medium heat is the guide in this recipe, but the actual time can vary depending on the size of the wings and the heat of your pan.
Can I prepare the marinade the night before?
Yes, the ground marinade paste can be made up to a day ahead and stored in a covered container in the fridge. This saves time on the day you plan to cook. Coat the wings and leave them to marinate for one to two hours before grilling as the recipe directs.
