Ingredients
- Lemongrass 1 stalk, trimmed and minced
- Fresh Fresno Chile 1, seeded and finely chopped
- Garlic 4 cloves, minced
- Fish Sauce 2 Tbs
- Fresh Lime Juice 2 Tbs
- Pure Maple Syrup or Light Brown Sugar 1 Tbs
- Kosher Salt 1 tsp
- Chicken Wing Drumettes and Flats 2 lbs
- Papaya 1/4 small, peeled and cut into 3 -inch-long slices
- Unsalted Roasted Peanuts 1/2 cup
- Fresh Mint Leaves 1/4 cup loosely packed
- Fresh Thai Basil Leaves 1/4 cup loosely packed
Cook It
- In a large bowl, stir together the lemongrass, chile, garlic, fish sauce, lime juice, maple syrup, and salt. Add the chicken wings, toss until evenly coated, then cover and refrigerate for atleast 3 hours and up to overnight. Remove from the refrigerator 30 minutes before cooking.
- Preheat the oven to broil with a rack positioned 10 inches from the broiler. Line a large rimmed sheet pan with aluminum foil.
- Transfer the wings to the prepared sheet pan, spreading into an even layer, and broil, turning occasionally, until crisp, sticky, and golden brown, 15 to 20 minutes. Broiling the wings
- keeps them very juicy and takes less time than baking, but keep an eye on the wings after 15 minutes — the marinade tends to brown quickly.
- Transfer the wings to a large platter with the papaya. Scatter the peanuts, mint, and Thai basil on top, then serve immediately.
Recipe adapted for style, reproduced from South of Somewhere: Recipes and Stories from My Life in South Africa, South Korea & the American South by Dale Gray, published by Simon & Schuster, 2023.
