Ingredients24 Chicken Wings
Lemongrass (4-5 two inch slices from stalk, cut diagonally)
Garlic 10-12 large cloves
Coriander 3-4 roots/stems, no leaves
White Peppercorns (season to taste, but at least 2 TBSP)
Soy Sauce (4-5 TBSP or to taste)
Palm (Thai) Sugar
SaltInstructionsUsing a mortal and pestel (I am not sure why but grinding in a food processor just isn't as good, I think the peppercorns become too fine) pound the peppercorns, garlic, both sugars, soy sauce, and coriander roots until blended or your arm is tired. You can add in salt to taste, usually not needed depending on the salt content from the soy sauce.
Throw the wings in a ziplock with the sauce and shake it up, refrigerate at least 12 hours, 18-24 is better.
Grill as usual, on the Egg I am sure it wouldn't matter but if using a gas grill you might want to shake some of the lemongrass off the wings before cooking, the lemongrass drops through the grid and leaves it a little messy.
This is my first attempt at posting a recipe so if anyone has questions just let me know, this is pretty simple and makes for a great wing.NotesNumber of Servings: Time to Prepare: 10 minutes