Sticky Lemongrass chicken wings
I started making chicken wings on Sundays when we’d watch football. It became a bit of a tradition but since we’ve had a family and more household responsibilities, football Sundays are now more of a novelty. That being said, every once in a while on a weekend, we’ll hit our favourite butcher shop and make these wings like the good ‘ol days. Game day or not, these are a crowd favourite!
Ingredients:
2 lbs chicken wings
1 tbl garlic powder
salt and pepper
1/4 cup tamari (can substitute for regular soy sauce)
1/4 honey
2 stalks fresh lemongrass
1 inch ginger, peeled and grated
2 tbl sriracha
green onion for garnish
Directions:
(Oven-roasted Method)
Preheat oven to 425 F.
Arrange wings on a parchment lined baking sheet. Season wings on both sides with garlic powder, salt and pepper. Bake for 40 minutes, flipping wings halfway through. Broil on high for 5 minutes to make them extra crispy.
(Air Fryer Method)
Set temperature to 380 F.
Arrange wings on a parchment lined baking sheet. Season wings on both sides with garlic powder, salt and pepper.
Cook wings for 12 minutes, flip halfway through and cook for another 12 minutes.
Increase the temperature to 400 F and cook for another 5 minutes.
Sauce:
Cut lemongrass in half and smash with a rolling pin or side of a kitchen knife to release the aromatic oils.
In a small saucepan, combine tamari, honey, lemongrass, ginger and sriracha. Bring to a simmer and cook until sauce has thickened and reduced to half. Remove lemongrass stalks from sauce.
Place roasted wings in a large bowl, pour sauce over wings and toss with a spoon. Plate and serve with a sprinkle of finely diced green onions on top.
