| Yield | |
|---|---|
| Source | Food Network Magazine, January/February 2010 |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Food Network Magazine, January/February 2010 |
| Prep time | 2 hours |
| 3 | Pound | Wings (split at the joint, tips removed) |
| 2 | Tablespoon | Garlic (chopped) |
| 1⁄4 | Cup | Shallots (chopped) |
| 1⁄4 | Cup | Ginger (chopped) |
| 3 | Tablespoon | Scallion Whites |
| 1⁄2 | Cup | Lemongrass Bottoms (chopped) |
| 3 | Tablespoon | Brown Sugar |
| 1⁄3 | Cup | Fish Sauce |
| 3 | Tablespoon | Lime Juice |
| 3 | Tablespoon | Vegetable Oil |
| 1⁄2 | Teaspoon | Salt |
| 1⁄4 | Cup | Cilantro (chopped) |
1.Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and vegetable oil in a food processor and process until smooth. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
2.Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1/2 teaspoon salt and cook, turning every few minutes an basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
3.Place the wings on a serving platter and garnish with cilantro.