Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.
If you have more chicken wings, you don't have to increase the ratio of the fish sauce exactly. Fish sauce is salty so use your best judgment.
If you bake these wings, preheat the oven to 350F or 180C and bake until the surface turned brown. Then broil for 1-2 minutes to char the surface.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)
|Recipe Makes: 2 Servings
|Calories from Fat: 1 (2%)
|Amt Per Serving
|Total Fat 0.1g
|Saturated Fat 0g
|Monounsaturated Fat 0g
|Polyunsanturated Fat 0g
|Total Carbohydrate 11.2g
|Dietary Fiber 0.3g
|Sugars, other 10.9g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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