Crispy Lemongrass Chicken Wings

To me, summer is about fun in the sun, and lots of easy meals that are a flavor explosion. Like these crispy lemongrass chicken wings.

Who doesn’t love chicken wings? It’s like when people tell you they don’t like cheese. You just can’t trust them, in my opinion. Fried, baked, or grilled, chicken wings are fabulous! I love traditional buffalo wings as much a human should love them. But every now and then it’s fun to swap it out with a S.E. Asian inspired flavor. Whether that’s lemongrass, 5 spice, or even a simple salt and pepper, there’s no wrong answer. My favorite go to when I’m not doing buffalo wings are these crispy lemongrass chicken wings.

These wings are incredibly easy to make. You just mix up the marinade, throw them in the fridge for a few hours, and then fry them. It can’t get any easier, unless you eat out. Which I’ll be honest, after this pandemic is actually over, I’ll eat out for months on end. I miss not having to do dishes. I miss people bringing me food and asking if I needed anything else. We’ve been responsible and haven’t eaten in a restaurant since January. Obviously, still doing take out. But it’s not the same! Not the same at all!

I don’t add cornstarch to my recipe, but you could dust them with cornstarch if you prefer a coated wing. Also, I find the best way to reheat them is either in the oven, or even a quick flash fry. So next time you’re in the mood for savory, crunchy, crispy wings – give these a try. Or spice up your next party by putting these out instead of traditional chicken wings.

I love eating these as is, or even with some lemongrass shrimp, grilled bok choy, and rice. Or even doing a wing combo with these and the

Love appies as much as I do? Try these:

Crispy Lemongrass Chicken Wings

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Course: Appetizers, SnacksCuisine: Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Refrigerate

4

hours

Total time

4

hours 

45

minutes

Ingredients

• 3 tbsp 3 vegetable oil, plus oil for frying

• 2 tbsp 2 fish sauce

• 1 tsp 1 cumin, ground

• 2 tbsp 2 sugar

• 4 tbsp 4 lemongrass, minced

• 2 tbsp 2 ginger, minced

• 3 3 cloves garlic, minced

• 1 Thai pepper, minced

• 2 lbs 2 chicken wings (wings and drumettes)

Equipment/Specialty Items

• Cumin SeedsCumin Seeds

Directions

• Marinade:
• Combine the oil, fish sauce, cumin, and sugar. Mix till the sugar has dissolved.
• Stir in lemongrass, garlic, ginger, and chili pepper.
• Add in chicken wings and make sure to coat them evenly.
• Cover and refrigerate at least 4 hours, overnight is best.
• Frying:
• In a large pot, put in enough oil to cover the bottom 3 inches of the pot.
• Heat the oil to 350^o F
• Place wings 3-5 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown.
• Remove from oil and place on paper towels to drain excess oil from wings.
• Serve:
• Place in a platter and serve with your favorite dipping sauce.

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