Smoky Wok

For today, I used the Cambodian Pineapple Lemongrass stir-fry sauce and me being me, instead of just using it in a straightforward stir-fry, I went ahead and used it as a marinade for another (also) straightforward dish of roasted chicken wings.  Whenever I use store-bought sauces, I am never content to use it from the jar and always end up adding some ingredients to spice up the dish.  I don't know much anything about Cambodian food so I can't really judge on the authenticity of the sauce although Cambodia is on my must-visit list of countries, anyway I loved the flavours used as I am a big fan of lemongrass especially.  I added bird's eye chilli peppers for heat, fresh lemongrass, a bunch of fresh kaffir lime leaves, shallots and some soy sauce to tailor the sauce more to my taste buds.




If you prefer to do things from scratch, prepare a paste of lemongrass, kaffir lime leaves, turmeric and some dried chilli peppers.  Add some pineapple chunks if you like and some coconut milk, you'll get something similar although the addition of the dried chilli peppers will you much more heat which is not present in the milder sauce I used today.  For another great recipe for chicken wings, try my sweet and savoury chicken wings for a more Chinese take on the popular snack.



Note to Readers:  This is not a paid post and all opinions applicable to any products I recommend or review remain my own.

Ingredients:

10 chicken wings, cleaned and separated into the wing section and drummets (for easier eating)

Marinade:

6 tbsps Cambodian Pineapple Lemongrass Stir-fry Sauce
3 shallots, cut into wedges or sliced
2 stalks lemongrass, white ends smashed and chopped into 3 inch pieces
A handful of fresh kaffir lime leaves (torn)
3 bird's eye chilli peppers, sliced (skip if you don't like it spicy)
1 tbsp soy sauce or to taste

For brushing:

1 stalk lemongrass, white part smashed lightly to be used as a brush
1 tbsp cooking oil
1 tbsp corn syrup or other clear syrup

Method:

Prepare the marinade by mixing everything together.  Add more soy or salt if desired.  Add in the cleaned chicken wings and allow to marinade for at least 2 hours or preferably overnight.

Once you're about ready to cook the chicken wings, pre-heat the oven to 200 C.  Prepare a baking tray lined with lightly greased foil or baking paper.  Place the wings on the tray and brush lightly with the oil and syrup mixture above using your lemongrass 'brush'.    Apart from the slightly sweeter tinge to balance out the savouriness, the corn syrup gives the chicken wings the shiny glaze.  Scatter the lemongrass and shallots on the tray.

Roast for about 20 minutes or until cooked.  I prefer my wings to be so ever slightly charred. 

Garnish with some kaffir lime leaves and bird's eye chilli peppers if you wish.  Serve hot.