Grilled Vietnamese Chicken Wings – Page 2

Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4″ slices, thick enough to pick off later if any stick to the wings.
Combine lemongrass with the rest of the marinade ingredients and mix well.
Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
Marinate for at least a few hours, preferably overnight.
When ready to cook, pour the wings and marinade into a large bowl.

Lightly oil the grill and preheat on medium low. The grill side cooks the wings more evenly than the hotplate side.
Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked.
Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.