Though this recipe comes from New Orleans chef Emeril Lagasse, it utilizes classic Southeast Asian ingredients.

  • 3 lbs. chicken wings, tips removed, then halved
  • 4 scallions
  • 2 T. roughly chopped garlic
  • 1/4 c. chopped shallots
  • 1/4 c. chopped fresh ginger
  • 1/2 c. roughly chopped lemongrass bottoms
  • 1/4 c. packed light brown sugar
  • 1/3 c. fish sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons peanut oil

For garnish:

  • 1/4 cup dry-roasted peanuts, chopped
  • 1/4 cup chopped fresh cilantro
  • Reserved scallion greens

Place wings in a large resealable plastic bag.

Thinly slice the scallion greens and reserve. Coarsely chop the scallions’ white parts. Combine with the remaining marinade ingredients in a food processor; process until smooth. Pour over the wings, squish out the air, and seal the bag. Refrigerate overnight.
Preheat a grill to medium. Remove the wings from the bag, reserving the marinade. Place on the grill and cook, turning occasionally and basting with the marinade for about 20 minutes. Continue grilling until the wings are cooked through, about 10 minutes more. The wings can also be broiled.

Garnish with the peanuts, cilantro and scallion greens.

Illinois Times has provided readers with independent journalism for more than 40 years, from news and politics to arts and culture.

Now more than ever, we’re asking for your support to continue providing our community with real news that everyone can access, free of charge.

We’re also offering a home delivery option as an added convenience for friends of the paper.

Click here to subscribe, or simply show your support for Illinois Times.

Comments (0)

Add a comment

Add a Comment