Chicken wings with exotic marinade by Ioanna Stamoulou

The chicken wings first marinate in an exotic dip before being grilled and becoming a finger-licking appetiser.

Materials

20 wings
1 lemongrass peeled from the outer hard part, cut into pieces
2 cloves garlic, chopped
½ cup of brown soy sauce
1 chili pepper, chopped
1 tsp. of ginger, grated
3-4 tsp. black sugar
1 tsp. Honey
½ tsp. coriander, coarsely ground
2-3 tsp. of concentrated tomato juice
2-3 tsp. tablespoons corn oil
zest and juice of two limes, lime and chopped cilantro to serve

Procedure

Step 1

Puree all the marinade ingredients in the blender until they become a homogeneous mixture, and put the wings in a plastic bowl. Pour the marinade mixture on top and mix to get it all over. Cover and leave the wings for two hours in the refrigerator to marinate.

Step 2

Thread them on metal skewers in groups of 3 and cook them on the grill or barbecue, turning them often until golden brown. Serve with fries and salad or other side dish of your choice.

Ioanna Stamoulou is a columnist for Cantina. Translated by Paul Antonopoulos.

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