Having to be around at home with plenty of ingredients tucked away in the cabinet, fridge compartment and also the freezer can sometimes be very exciting. Saw what I had. Interesting? . . . . .definitely, a big bunch of lemongrass bought from the night market at Chow Kit definitely got me excited while a packed of chicken wings will definitely to solved any hungred poor living souls at home like myself.
Having to gather all the ingredients on the working table, the magic hands of mine started to navigate the recipe that had been embedded in my head. Yeah keep knocking it till all the juice is fully squeezed. Finely chopped fresh tip lemongrass, a few cloves of garlic, sliced shallot, sliced onion, fish sauce, dark thick soy and olive oil waited to be played.
Ingredients
8-10 chicken wings
5 lemongrass
4 shallot
2 big onion
4 cloves garlic (mashed if preferred)
2-3 tablespoon fish sauce
1 tablespoon dark thick soy
1 tablespoon olive oil
1 tablespoon tamarind paste
half cup warm water
2 tablespoon sugar
Method
1. Clean the chicken wings and keep dry.
2. Marinate the chicken wings with fish sauce.
3. Add in 3 finely chopped lemongrass.
4. Add in garlic and sliced shallot.
5. Add in the tamarind juice (mix the tamarind and warm water)
5. Mix the chicken wings with dark soy sauce, sugar and oilive oil.
6. Set aside for about 1-2 hours in the fridge for the flavour to absorb.
7. Set your baking tray with aluminium foil.
8. Place the chicken wings onth the baking tray and baked in the oven at 180C for about an hour.
9. Turn the chicken wings when the upper surface is dry and occasionally moist the chicken with the left over sauce.
The outcome of this baked chicken wings was absolutely exciting. Slightly crisp outside and truly moist inside. The taste was spot on, tangy and slight hint of sweetness that hang around my tongue, just love it. Beware licking the sauce can be truly hazard. I like this recipe and hope you too . . . . Sidney Kan
