Wednesday, 30 June 2010

Lemony chicken wings

I saw this recipe a while back and I immediately knew I had to try it. I have been enjoying chicken wings quite a lot lately but have only ever made Spicy, honey glazed chicken wings and it felt like I needed a change of scenery, if you will.

And boy, the recipe for Lemony chicken wings was just the change of scenery that I needed. They were just delicious, just incredibly juicy and lemony!

YOU need to make these, YOU need to try them for yourself. They're really that good, I promise!

Lemony chicken wings
Serves 6
Adopted from Leila på landet

1 kg chicken wings
2 cloves garlic, grated
2,5 cm (1 inch) ginger, grated
2-3 lemongrass stalks
the zest from 2 lemons
3 tbsp tomato purée
3 tbsp Japanese soy sauce
2 tbsp light muscovado sugar
1 tbsp sesame seed oil

1. Place the grated garlic and ginger in a bowl.

2. Peel off the outer layers of the lemongrass, discard. Smash the lemongrass with the back of your knife. Finely chop the white part of the lemongrass and discard the more green and woody part. Add the chopped lemongrass to the bowl with ginger and garlic.

3. Add the rest of the ingredients and stir to mix.

4. Place the chicken wings in a large Ziploc bag or in a 5 litre plastic bag (you might want to put one bag into another bag to ensure that if the bag rips the marinade won't cause a mess). Pour the marinade into the bag with the chicken. Close the bag, pressing out as much air as you can while you close the bag. Massage the chicken wings to ensure each wing is coated with the marinade. Place in the fridge to marinade, preferably overnight.

5. Fire up the barbecue and grill the marinated chicken wings until done. To check if the wings are done, pierce the thickest part of the wing with a knife, if the juices run clear, then the wing is done. If the juice is a little bloody, keep grilling the wing until the juice runs clear. If you use small wings, like I did, you can place a double layer of aluminium foil on top of the grid/grate to keep the wings from falling onto the charcoal.

6. Serve as finger food at a party or as part of a BBQ-meal.


No comments: