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Serves : 4 first-course servings

How to Make It

Step 1    

In a mortar, pound the garlic, shallots, lemongrass, ginger and sugar to a paste. Stir in the fish sauce, lemon juice and the 1 tablespoon of oil. Alternatively, puree the ingredients in a mini-processor. Transfer to a large bowl.

Step 2    

Make 3 deep slashes in the meat part of each chicken wing. Add the wings to the bowl, stir to coat and marinate for 4 hours at room temperature, or preferably overnight in the refrigerator.

Step 3    

Light a grill. Thread the chicken wings on bamboo skewers, splaying each wing as widely as possible; reserve the marinade. Brush the wings with vegetable oil and grill over a medium-hot fire for 6 to 8 minutes per side, basting them once or twice with the reserved marinade, until crusty. Do not baste during the last 5 minutes. Transfer the chicken wings to a platter and sprinkle with the peanuts. Serve at once.

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