Categories: Grilling
Ingredients
- 2 lemongrass stalks
- 2 tbsp. grated fresh ginger
- 5 garlic cloves, crushed
- 1 red onion, quartered
- Grated zest of 1 lime
- 2 tsp crushed red pepper flakes
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 2 tsp salt
- 1 tbsp. peanut oil
- 6 tbsp. dark brown sugar
- 6 tbsp. tomato paste
- 20 large chicken wings, tips removed
Directions
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Remove and discard the tough outer skin from the lemongrass stalks and roughly chop. Place lemongrass, ginger, garlic, onion, lime zest, red pepper flakes, coriander, cumin, paprika, salt, oil, sugar, and tomato paste in a food processor or blender; pulse until smooth. In a bowl, combine the mixture with the wings and toss to coat evenly. Cover and refrigerate for 2 hours.
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Thread the wings onto parallel skewers. Grill the wings over medium-hot coals for 15-20 minutes, turning every 5 minutes, until the meat at the bone is opaque. Serve hot.