Barbecued chicken wings

Name: Barbecued chicken wings
Cook time: 2 h 30 min
Yield: 4 as an entree.
Cuisine: Asian
Ingredients: 1.2 kg chicken wings; 5cm piece galangal, thinly sliced (optional); 5 makrut lime leaves; 5cm lemongrass stem, pale part only, sliced; 5cm piece ginger, thinly sliced; 4 garlic cloves, halved; 4 shallots, peeled and sliced; 3 fresh small red chillies, halved lengthways; 12 coriander sprigs; 1 tsp salt

September 9, 2020

Sticky Asian-style chicken wings.Murdoch Books

Time:2 hours +Serves:4 as an entree.

These chicken wings are cooked using two different methods. Poaching them adds flavour and helps them remain succulent inside, while barbecuing makes the outside deliciously crisp and charred.

Ingredients

1.2 kg chicken wings
5cm piece galangal, thinly sliced (optional)
5 makrut lime leaves
5cm lemongrass stem, pale part only, sliced
5cm piece ginger, thinly sliced
4 garlic cloves, halved
4 shallots, peeled and sliced
3 fresh small red chillies, halved lengthways
12 coriander sprigs
1 tsp salt

Marinade

2 tbsp sesame oil
2 garlic cloves, peeled and halved
90ml dark soy sauce
90ml light soy sauce
200g castor sugar
125ml (½ cup) rice wine vinegar
2 fresh long red chillies, thinly sliced
10cm piece ginger, peeled and finely grated

Method

Step 1
Put the chicken, galangal (if using), lime leaves, lemongrass, ginger, garlic, shallots, chillies, coriander and salt in a large saucepan. Add enough water to cover. Place over high heat and bring to the boil, then reduce the heat and simmer for 20 minutes. Cool, then cover and refrigerate for 2 hours.
Step 2
To make the marinade, heat the sesame oil in a small saucepan over medium heat and cook the garlic cloves for 2 minutes, until light golden. Add the soy sauces, sugar and vinegar. Increase the heat and bring to the boil, then reduce the heat and simmer for 10 minutes. Add the chillies and ginger and set aside to cool to room temperature. Reserve 80ml (⅓ cup) of the marinade to serve. Place the remaining marinade in a large snap-lock bag or glass or ceramic bowl.
Step 3
Use a pair of tongs to transfer the chicken wings from the stock to the marinade. Discard the stock. Coat the chicken in the marinade. Cover and refrigerate for 1 hour to marinate.
Step 4
Preheat the barbecue grill to medium-high. Drain the chicken from the marinade and cook for 8 to 10 minutes, turning once, until nicely charred and heated through. Drizzle the chicken wings with the reserved marinade and serve.