THAI LEMONGRASS WINGS

Serves 6

1.3kg chicken nibbles (see tips

below)

Coriander leaves, to garnish Lime wedges, to serve

Thai marinade

2 tbsp tamarind paste ⅓ cup kecap manis ¼ cup fish sauce

¼ cup lime juice

2 tsp Sriracha chilli sauce 2 tbsp brown sugar

1 stick lemongrass, white part

only, very finely chopped 3 tsp finely grated ginger 1 clove garlic, crushed

1. To make marinade, combine all ingredients in a large bowl.

Reserve ⅓ cup of the marinade in a separate jug.

2. Add wing nibbles to remaining marinade in the bowl and then stir to combine. Cover and refrigerate for 4 hours or overnight, stirring occasionally.

3. Heat an oiled barbecue grill on low heat. Add the chicken, discarding any marinade in bowl. Cook with lid down for about 25 minutes, turning often and brushing with reserved marinade in the last 10 minutes.

4. Turn heat off and allow to cook through, with lid down, in residual heat for 5-10 minutes or until cooked through.

5. To test if chicken is done, insert the tip of a sharp knife at the thick end, towards the bone, of a drumette. Pull the flesh aside. There shouldn’t be any pink flesh.

6. Arrange chicken nibbles on a serving platter. Brush with any remaining marinade. Sprinkle with coriander to garnish and serve with lime wedges.

tip

Chicken nibbles are wings that have been cut into the drumette and wingette portion with the wing tip removed. They are available from supermarkets and poultry stores or you can cut the full wings tip up into nibbles yourself.

As marinade has sugar in it, wings can burn if they aren’t turned often during cooking. If burning, leave the lid open and cook until tested to see if they are done.