Whenever I see chicken wings on the menu, it’s hard for me not to order it. And whenever I serve chicken wings on the dinner table, I see smiles. This garlic lemongrass chicken wings are sweet, salty, and coated with aromatic spices. No wonder it won the hearts of those who have tried it. I was sold just by looking at the ingredient list, and learning how easy it was to make it.
I made mine without chilli pepper only because I was making it with the kids in mind too. It was delicious no-less, but would be even more yummy with some chilli padi! The husband and I were fighting for the last piece of wing. Both of us came to conclusion that I should have made a double batch. Oh well, now we know better to make a double batch the next time I make this.
Here are some of my other chicken wings recipes:
- Cola & Ginger Braised Chicken Wings
- Crispy Baked Tom Yum Chicken Wings
- Baked Crispy Sambal Chicken Wings
- Braised Honey Chicken Wings
- Lemongrass Honey Crispy Baked Chicken Wings
- Power Sticky Wings
Garlic Lemongrass Chicken Wings
- 2 garlic cloves minced
- 1/4 tsp 5 spice powder
- 1 tbsp brown sugar
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 8-10 chicken wings
- 2 cloves garlic minced
- 1 chilli padi sliced (optional or to taste)
- 1 lemongrass sliced thinly
- 1 shallot sliced thinly
- 1 tbsp oil
- Chopped cilantro/coriander leaves
Marinate chicken in all the ingredients stated in marinade for 1-24 hours.
Preheat oven to 190C.
Lay chicken wings on greased baking sheet.
Bake for 20 minutes or until cooked through.
In hot frying pan, add oil.
Then saute garlic, lemongrass, and shallot until fragrant.
Then toss baked chicken to coat.
Remove from heat, garnish with chopped cilantro.
And serve immediately.
Adapted from The Steamy Kitchen Cookbook