4 people · Easy · 45 min · ₭ Cheap

It was an easy and simple way to add many Lao flavors to chicken wings. Whether it is roasted or bbq’d, it makes a perfect meal to enjoy with the family. My favorite part of the wings is the yummy ligaments and cartilage. It pairs perfectly with thummakhoong with the caramelized glaze from the wings to cool off your mouth. Oyster sauce is the key ingredient in this recipe. Don’t be afraid to dig in with your hands and get dirty!

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Ingredients

• ½ cup of lemongrass, minced
• 1 head of fresh garlic, minced
• 1 bunch of coriander
• 10 chicken wings
• 4 tablespoons of palm sugar
• ½ cup of oyster sauce
• ½ cup of chili garlic sauce
• 3 tablespoons of fish sauce
• 3 tablespoons of seasoning sauce
• 2 limes, press all the juice
• 1 teaspoon of ground black pepper

Preparation

1. Take out the chicken wings and let it get to room temperature as the ingredients get diced. Remove the outer layer of the lemongrass and the hard portion of the top and bottom. Mince the lemongrass, garlic, and cilantro and mix it with the chicken.

2. Mix the oyster sauce, chili garlic sauce, fish sauce, seasoning sauce, lime juice, and black pepper. Add the sauce into the chicken and toss until well coated. Cover the bowl and let it sit for at least 1 hour. Ideally, it will be a great marinate if you let it sit overnight in the fridge.

3. Preheat the oven to 375F. Place the chicken on a tray with aluminum foil and spread the chicken out evenly. Flip the chicken after 15 minutes. Turn the oven on broil and let it cook for another 10 minutes until you see a golden caramelization. Take the sheet out and let it sit for 15 minutes to cool. Separate the wings from the sauce. Use the sauce as extra dipping sauce.