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