Best Malaysian Turmeric And Lemongrass Chicken Wings Recipes

LEMONGRASS WINGS

Steps:

• Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
• Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
• Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

MALAYSIAN BARBECUE CHICKEN WINGS

Steps:

• In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
• Lightly oil grill and preheat to high heat.
• Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.