Lemongrass Chili Chicken Wings
Oven-roasted chicken wings marinated in aromatic lemongrass, garlic, fish sauce, and chili for a bold Vietnamese-inspired glaze that caramelizes beautifully in the oven. Crispy, fragrant, and loaded with protein. Plan ahead: marinate for at least 30 minutes or up to overnight.
Ingredients
- 3 lbs chicken wings, split at joint
- 2 stalks fresh lemongrass stalks, tender part, minced
- 4 cloves garlic cloves, minced
- 3 tbsp fish sauce
- 2 tbsp brown sugar, packed
- 1 tsp red chili flakes (or 1-2 fresh Thai chilies, minced)
- 2 tbsp neutral oil
- 2 tbsp fresh lime juice
- 1 tsp baking powder
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
In a large bowl, whisk together 2 stalks tender part, minced fresh lemongrass stalks, 4 cloves minced garlic cloves, 3 tbsp fish sauce, 2 tbsp brown sugar, 1 tsp red chili flakes (or 1-2 fresh Thai chilies, minced), 2 tbsp neutral oil, and 2 tbsp fresh lime juice to make the marinade.
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2
Add 3 lbs split at joint chicken wings and 1 tsp baking powder to the bowl and toss thoroughly to coat. The baking powder helps create a crispier skin. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
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3
When ready to cook, preheat oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top. Lightly oil the rack.
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4
Arrange the marinated wings in a single layer on the rack, leaving space between pieces. Discard any remaining marinade in the bowl.
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5
Roast for 40-45 minutes, flipping the wings once halfway through, until the skin is deeply golden and caramelized and an instant-read thermometer reads 165°F (74°C) at the thickest part.
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6
Transfer to a platter, scatter 1/4 cup roughly chopped fresh cilantro over the top, and serve immediately with lime wedges.