- 4 garlic cloves, chopped
- 2 medium shallots, chopped
- 2 stalks lemongrass, tender white inner bubls only, chopped
- One 1-inch piece fresh ginger, peeled and chopped
- 2 tablespoons sugar
- 1/3 cup Asian fish sauce
- 3 tablespoons fresh lemon juice
- 1 tablespoon vegetable oil, plus more for basting
- 12 whole chicken wings (2 1/2 to 3 pounds)
- 1/4 cup finely chopped unsalted dry-roasted peanuts
- 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.
- 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.
- 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.
The floral, heavy-hop bouquet and moderate maltiness of a dry American pale ale will enhance the wings' sweet-salty, aromatic flavors. Sierra Nevada Pale Ale, from California, is the best choice.