Sticky Lemongrass Chicken Wings

Khanh Ong

Ingredients:

  • 1⁄2 a lemongrass finely grated
  • 1 clove of garlic grated
  • 2 tbsp Pantai sriracha sauce
  • 60ml treacle
  • 60ml rice wine vinegar
  • 60ml Lee Kum Kee Soy Sauce
  • 1 kg chicken wings
  • 4 bok choy halved

To serve;

  • coriander leaves
  • steamed rice
  • lime wedges

Method:

  1. combine all the ingredients besides wings and bok choy in a baking tray
  2. place chicken wings into the tray and coat well
  3. roast wings, turn every 8 minutes on 180C for 30-35 minutes or until cooked through and caramelized
  4. add boy choy in the last 8 minutes
  5. Serve with steamed jasmine rice, top with coriander leaves and lime on the side.

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