These lemongrass and ginger chicken wings always bring me back to my childhood. They were always in the freezer ready to be made on those nights when my mom didn’t feel like making a huge production in the kitchen. They were always served with sticky rice and a fresh spicy papaya salad (my mom makes the best by the way).
My brother and I use to always fight for the flats because we loved the skin, but I’ve grown up and I’ve turned into a drumettes kind of gal. What about you?!
I love recreating recipes like these lemongrass and ginger chicken wings because they are so easy to make Whole30 compliant and they are paleo friendly as well. Sometimes some of the recipes I had growing up were naturally compliant. Which is a win-win for me because I don’t have to think of different substitutes or anything for certain ingredients.
These are perfect during the week or during the big football games! They are a nice change from your typical wings you get and I’m sure your friends and family will be asking for more. So as always, make a double batch!
Oh, and of course they are meal prep friendly. You can literally prepare these wings anyway you want, and all you have to do is reheat and enjoy! I prefer either roasting or frying mine. You know your girl loves some crispy skin!
Lemongrass and Ginger Chicken Wings
- 1.5-2 lbs chicken wings & drumettes
- ¼ cup lemongrass fine chopped
- 3-4 garlic cloves peeled
- 3 tbsp fish sauce
- 3 tbsp red wine vinegar
- 2 tbsp coconut aminos
- 1 tbsp ginger grated
- 1 red Thai chili pepper chopped
- 2 tsp kosher salt separated
- 1 tsp fresh ground black pepper
In a pestle and mortar (you can use a food processor if you don’t have one), crush the lemongrass, garlic, ginger, red Thai chili pepper and 1 tsp of kosher salt until a paste forms.
Mix paste with fish sauce, red wine vinegar, coconut aminos, salt and pepper.
Place chicken in a large ziplock bag and pour marinade over the chicken making sure it’s all coated. Marinate chicken in the refrigerator for at least one hour to overnight.
Cook chicken using your preferred method: roasted, grilled or fried. I usually roast mine for 25-30 minutes in a 400F oven.
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