Back to 4 servings 2 lb chicken wings, about 1 kg 2 lemongrass stalks, soft parts only, sliced finely 3 garlic cloves 1 oz fresh ginger, about 30 g, sliced thinly 2 kaffir lime leaves, chopped finely 2 tbsp palm sugar, chopped finely; white or brown sugar can substitute 1 tbsp fish sauce 2 tsp light soy sauce, regular soy sauce also works; not dark or sweet soy 0.5 tsp ground turmeric 1 tsp chicken powder, chicken stock powder or bouillon cubes can substitute 0.5 tsp salt 0.5 tsp freshly ground black pepper
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1 Step 1: Pound the lemongrass, garlic, ginger, kaffir lime leaves and palm sugar in a large mortar until a smooth paste forms, or blitz them in a food processor.2 Step 2: Using a sharp knife, make 3 deep slashes to the bone in the fleshy side of each wing so the marinade penetrates and the wings cook faster.3 Step 3: Put the wings in a large bowl with the spice paste, fish sauce, soy sauce, turmeric, chicken powder, salt and pepper. Massage well by hand, cover and refrigerate for at least 2 hours, or overnight.4 Step 4: Optionally, skewer each wing by threading it through the drumette, then the mid-wing, and pushing out at the tip, using thick bamboo or metal skewers.5 Step 5: Grill over medium-high heat once the coals or burners are ready. Turn every 5 to 6 minutes for 20 to 30 minutes total, until the wings are charred in spots and cooked through with no pink at the bone and juices running clear.6 Step 6: To bake instead, preheat the oven to 400°F (200°C). Set the wings on a rack over a large baking tray and bake for 40 to 45 minutes, turning after 30 minutes, until cooked through and golden.7 Step 7: Serve hot as a snack, or as a main with steamed rice, vegetables or pickles.getsaucepan.com/r/b0cb21aa-977a-5360-98c3-721d0a0ed9ad
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