Parties are the best time to whip up a huge batch of chicken wings. These wings, marinated overnight with lemongrass, shallot, garlic, ginger, turmeric, tamarind, along the requisite salt, pepper, and sugar is an easy, delicious, and guaranteed to be a crowd favorite. Once marinated, you can pan fry, pan grill, charcoal grill, or broil. I pan fried them on my cast iron skillet. The whole kitchen, and indeed, the whole house had a very nice smell and we couldn’t stop eating these, good thing I made quite a large batch or there wouldn’t have been any left to photo 😉
There is nothing complicated at all with this recipe. First, gather all the marinating ingredients and blend with a food processor or a blender into a smooth paste. Mix chicken wings with the marinating sauce and let the whole thing rest in the fridge overnight. Even if you have little time, at least let the sauce works its magic for 2 hours. Then, you just need to heat up you pan, grill, or broiler. Cook until both sides are slightly charred and the meat is fully cooked. Serve immediately.
- 30 pieces of chicken wings (I use 15 drumettes and 15 mid sections)
- 100 gram shallot
- 3 lemongrass, white part only
- 4 cloves garlic
- 2 inch ginger
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon turmeric
- 2 teaspoon sugar
- 1 tablespoon tamarind + 4 tablespoon water, strained
- 50 ml water
- Puree marinating sauce ingredients with a blender or a food processor into a smooth paste.
- Combine chicken wings and marinating sauce and let rest in the fridge for at least 2 hours, overnight is best.
- Heat 2 tablespoon of oil in a well season cast iron skillet on medium high heat. Cook each sides until slightly charred, about 5 minutes per side. You may need to cook in batches. Serve hot.