Thai Lemongrass Wings

Looking for a snack, appetizer or just something different for a football game, these wings are it! I was inspired by Marion’s Kitchen making these wings and they came out juicy and delicious.

What you will need:

Pestle motor will help to create the ingredient paste and fluffy / stringy lemon grass for this dish. A lot easier than using a knife to do so.

Prepare the wings by spreading them individually onto a paper towel or cloth. This will help to absorb the excessive liquid out of the wings.

Chop the lemon grass stalk into one inch apart. Place them into the pestle mortar and pound them until they are fluffy and stringy. Remove and add into a bowl. Add in the garlic and peppercorn. Pound them until it turns into a paste and transfer to same bowl with the lemon grass.

Add in the dried wings and mix in the sauces.

Combined and mix well.

Prepare to fry each wing for at least 4-5 minutes.

After frying, add them onto a paper towel to cool.

Ready to be served!

Recipe - Thai Lemongrass Wings

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  • 10 chicken wings
  • 1 stalk lemongrass
  • 1 tbsp cooking wine
  • 1 tbsp oyster sauce
  • 1 tbsp corn starch
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp black peppercorns


  1. Place chicken wings in a large bowl.
  2. Use the motor and pestle to pound the lemongrass until it is stringy and fluffy. Transfer onto the wings
  3. Again use the pestle mortar to pound the garlic, and peppercorns until it turns into a paste. Add onto the wings along with oyster sauce, fish sauce, sugar, salt and corn starch. Mix through with hands so there is no lumps.
  4. Fill the wok or pan with vegetable oil, enough to fry on high heat. Add a piece of lemon grass into the oil, and if starts bubbling, you are ready to to add the chicken wings.
  5. Cook the wings in the hot oil for about 4-5 minutes or until golden brown. Remove the wings and place them on a paper towel to drain and cool.
  6. Serve with rice or as an appetizer.


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