Lemongrass Chicken Wings Recipe from 'Good Food, Good Life'


Photo: Ray Kachatorian

From Yahoo Food’s Cookbook of the Week: Good Food, Good Life

Lemongrass Chicken Wings
Serves 4

The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly.

12 whole chicken wings
1 cup plus 1 tablespoon Green Curry Paste (recipe below)
1 tablespoon butter, at room temperature Chopped fresh cilantro, for garnish
1 lime, cut into wedges

Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl.

Rub the chicken with 1 cup of the curry paste to coat. Cover and marinate in the refrigerator for at least 2 hours.

Prepare a grill for medium heat. Oil the grill grate.

Grill the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In a bowl, toss the chicken with the remaining 1 tablespoon curry paste and butter to coat. Transfer to a platter, sprinkle with cilantro, and serve immediately with lime wedges.

Make-Ahead: The chicken can be marinated for up to 2 days.

Green Curry Paste
Makes 2 cups

2 teaspoons coriander seeds
2/3 cup packed fresh cilantro leaves
1/3 cup packed fresh basil leaves
2 large shallots, peeled and quartered
8 garlic cloves
2 lemongrass stalks, trimmed to 8 inches and thinly sliced
1 4-inch piece fresh ginger, peeled and coarsely chopped
4 Thai chiles or small serrano chiles, coarsely chopped
2 kaffir lime leaves, coarsely chopped
2 tablespoons fish sauce
1/4 cup canola oil

Heat a small heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until toasted. Transfer the coriander seeds to a plate to cool.

In a small food processor, combine the coriander seeds, cilantro, basil, shallots, garlic, lemongrass, ginger, chiles, and lime leaves and process, stopping occasionally to scrape down the sides of the bowl, until very finely chopped. Add the fish sauce and oil and process, stopping occasionally to scrape down the sides of the processor, until a coarse paste forms.

All kinds of chicken wings:

Korean-style wings

Crispy baked chicken wings

Classic Buffalo wings