Lemongrass and Kaffir Lime Chicken Wings
Prep time
Cook time
Total time
  • 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)
  1. Cut the wings at the joints and save the tips for bone broth
  2. 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
  3. Stack the kaffir lime leaves and thinly slice (as thinly as you can)
  4. Add all the ingredients to the chicken and set aside for 20 mins to marinade
  5. Preheat the oven to 200C (390F)
  6. Line a tray with baking paper
  7. Spread the chicken in one layer (divide into two batches if needed)
  8. Cook for 12 mins, then turn and cook for another 8 mins or until golden brown
  9. Serve with some lime wedges
Recipe by Enlightened Foodie at https://www.enlightenedfoodie.com/food_recipe/lemongrass-and-kaffir-lime-chicken-wings/