Lemongrass Chicken Wings
The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly.
The longer it marinates, the more flavour the chicken takes on. Fire up the barbie and cook as many as you need to satisfy that snack craving— double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly.
Ingredients
12 whole chicken wings
1 cup plus 1 tablespoon Green Curry Paste
1 tablespoon butter, at room temperature
Chopped fresh cilantro, for garnish
1 lime, cut into wedges
12 whole chicken wings
1 cup plus 3 teaspoons Green Curry Paste
15g butter, at room temperature
Chopped fresh coriander, for garnish
1 lime, cut into wedges
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The chicken can be marinated for up to 2 days.
Make-Ahead:
The chicken can be marinated for up to 2 days.
Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl.
Rub the chicken with 1 cup of the curry paste to coat. Cover and marinate in the refrigerator for at least 2 hours.
Prepare a grill for medium heat. Oil the grill grate.
Grill the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In a bowl, toss the chicken with the remaining 1 tablespoon curry paste and butter to coat. Transfer to a platter, sprinkle with cilantro, and serve immediately with lime wedges.
Cut the chicken wings through the centre joint to separate the drummettes. Transfer to a large bowl.
Rub the chicken with 1 cup of the curry paste to coat. Cover and marinate in the refrigerator for at least 2 hours.
Prepare a barbecue for medium heat. Oil the barbecue grates.
Barbecue the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In a bowl, toss the chicken with the remaining 3 teaspoons curry paste and butter to coat. Transfer to a platter, sprinkle with coriander, and serve immediately with lime wedges.
