Lemongrass and Kaffir Lime Chicken Wings (Paleo, GAPS, AIP)
Chicken wings are one of our family favourite’s and these fresh lemongrass and kaffir lime chicken wings are a hit whenever we are hosting or bringing a dish to potluck. They also taste great at room temperature so they make a great party platter that you can leave on the table. I serve them up for the kids with veggie sticks to keep up with the finger food theme.
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| Β Lemongrass and Kaffir Lime Chicken Wings |
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The combination of both fragrant lemongrass and kaffir lime leaves are what make this recipe special so don’t leave either of them out! They both can be found in most Asian grocery stores, if you really cannot find kaffir lime leaves, you could substitute with some grated lime rind.
You can prepare and marinade the chicken wings (drumsticks work as well as any part of the chicken you like) the night before to save time or freeze any uncooked marinated wings for a quick meal later on.
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| Lemongrass and Kaffir Lime Chicken Wings |
LEMONGRASS AND KAFFIR LIME CHICKEN WINGS
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- 1kg chicken wings (cut into wingettes / at the joints, save the tips forΒ bone broth)
- 2 large stalks of fresh lemongrass (remove the green part and save for this anti-inflammatoryΒ tea)
- 1 tbsp thinly sliced kaffir lime leaves
- 3 tbsp fish sauce (I only use Red Boat brand, other brands sometimes contain msg and other ingredients which may not give you the best results. Red Boat brand has only two ingredients with no nasties added – you can buy onΒ Amazon. In Vietnam I use the Quoc Huong brand from the same company which also has only 2 ingredientsΒ or contactΒ Red BoatΒ for your local stockist)
- 2 tbsp coconut sugarΒ (buy fromΒ iherbΒ orΒ amazon)
- Lime wedges for serving (optional)
- Cut the wings at the joints and save the tips for bone broth
- Using a food processor with the slicing blade, thinly slice the lemongrass (excluding the green parts), then change to the processing blade and mince finely
- Stack the kaffir lime leaves and thinly slice (as thinly as you can)
- Add all the ingredients to the chicken and set aside for 20 mins to marinade
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| Mix all the ingredients with the chicken in a bowl. You can marinade a day ahead or freeze them to cook later on. |
- Preheat the oven to 200C (390F)
- Line a tray with baking paper
- Spread the chicken in one layer (divide into two batches if needed)
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| Place the chicken wings in one layer |
- Cook for 12 mins, then turn and cook for another 8 mins or until golden brown
- Serve with some lime wedges
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| Β Lemongrass and Kaffir Lime Chicken Wings |
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- 1kg chicken wings (cut into wingettes / at the joints, save the tips for bone broth)
- 2 large stalks of fresh lemongrass (remove the green part and save for this anti-inflammatory tea)
- 1 tbsp thinly sliced kaffir lime leaves
- 3 tbsp fish sauce (I only use Red Boat brand, other brands sometimes contain msg and other ingredients which may not give you the best results. Red Boat brand has only two ingredients with no nasties added - you can buy on Amazon. In Vietnam I use the Quoc Huong brand from the same company which also has only 2 ingredients or contact Red Boat for your local stockist)
- 2 tbsp coconut sugar (buy from iherb or amazon)
- Lime wedges for serving (optional)
- Cut the wings at the joints and save the tips for bone broth
- Using a food processor with the slicing blade, thinly slice the lemongrass (excluding the green parts), then change to the processing blade and mince finely
- Stack the kaffir lime leaves and thinly slice (as thinly as you can)
- Add all the ingredients to the chicken and set aside for 20 mins to marinade
- Preheat the oven to 200C (390F)
- Line a tray with baking paper
- Spread the chicken in one layer (divide into two batches if needed)
- Cook for 12 mins, then turn and cook for another 8 mins or until golden brown
- Serve with some lime wedges
