Go Back
+ servings

Lemongrass and Ginger Chicken Wings

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 -6


  • 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


  1. 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.
  2. Mix paste with fish sauce, red wine vinegar, coconut aminos, salt and pepper.
  3. 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.
  4. Cook chicken using your preferred method: roasted, grilled or fried. I usually roast mine for 25-30 minutes in a 400F oven.