Grilled Lemongrass Chicken Wings
It is amazing how a little bit of sunshine can make Seattlelites forget the other 330 days it mists, sprinkles, drizzles, showers, spits, drenches, downpours, etc… As you can see, we are quite experts when it comes to describing the type of rain we get on a daily basis. A small ray of sunshine is usually cause for celebration, and we all rave about how beautiful the Emerald city is under the blue sky. We even swear that it is the most breathtakingly beautiful city! I woke up really early this morning, with a strange light peeking through the window and on my face. I couldn’t believe that we were blessed with perfect weather to welcome summer, with temperature in the balmy 70 degrees!
Just like the rest of the Seattle population, I thought long and hard about the most important decision of the day: what to throw on the grill for dinner? I could bet that most households dragged out from the shelters and fired up their rusty BBQ grills! Below is my small contribution, with an Asian twist, to one of many American obsessions: finding the perfect marinade for the BBQ.
Lemongrass Chicken Wings on the Grill…
- 2 lbs chicken wings, separated in wingettes and small drumettes
- 2 tbs lemongrass (I used the already chopped, found frozen in Asian grocery stores)
- 1/2 tbs black pepper
- 1 tbs sugar
- 3 tbs oyster sauce
- 1/2 tbs salt
- 4 cloves of garlic, chopped finely
- Pour all ingredients into the mixing bowl
- Mix all ingredients thoroughly, cover and leave in fridge for 1 hour
- Put on BBQ grill over medium low heat
- Flip chicken wings when bottom side begin to turn golden brown
- It’s ready to eat!