With Australia Day coming up and the end of summer approaching, I thought I would share my special chicken wing marinade recipe which is always a winner at BBQs. I’m already dreading the upcoming shorter days (without daylight saving) so will be BBQing at every given chance.
The flavours in this are vibrant and zesty and will help you appreciate the simplicity of Vietnamese cuisine. With nothing more than a stalk of lemongrass, a bulb of garlic, some fish sauce and sugar, this marinade punches and kicks the liveliness of Saigon in your mouth. It can be served alongside a fresh green mango salad or even just a bowl of fluffy white rice. Or as I have done, within a meat-fest of marinated beef, sausages and nem nuong (grilled pork patties).
A killer chicken wing marinade
1kg chicken wings
2 stalks of lemongrass, chopped finely (using only the main part of the stalk)
⅓ cup coriander, chopped coarsely
⅓ cup fresh ginger, chopped finely
1 bulb garlic, chopped finely
2 tablespoons brown sugar
½ cup fish sauce
3 tablespoons lime juice
3 tablespoons oil
2 teaspoons salt
- Combine all ingredients except for salt.
- Clean chicken wings, removing the tip if preferred and sprinkle salt all over.
- Rub the marinade into the chicken wings.
- If you have time, pour the leftover marinade over the wings and store in the fridge for several hours or even overnight.
- If you’re in a hurry, then keep the leftover marinade on the side and while cooking the chicken wings, baste them with the sauce every few minutes.
- Cook the chicken wings in the oven, grill or barbecue.
