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TO COOK IN OVEN
- Preheat oven to 180C/350F and put the rack in the top part of the oven.
- Line a baking tray with baking paper and place a rack on it.
- Remove wings from the marinade and spread out over the rack.
- Bake for 20 to 25 minutes until the top side is golden brown, then turn the wings and baste.
- Return to oven for another 10 to 15 minutes until the wings are a dark golden brown.
- Turn again, baste and return to the oven for another 5 minutes.
TO SERVE
- Serve garnished with coriander leaves and chilli slices (optional).
Recipe Notes:
1. If you can’t find lemongrass, they won’t really be “Vietnamese Chicken Wings”. There really is no substitute for lemongrass, normal lemons won’t cut it. Instead, my suggestion is that you add the zest of 1 lime and call it “Thai Chicken Wings”!
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