3 pounds chicken wings, split at the joint, tips removed* I used wingettes as it’s so much easier then splitting wings at the joint
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
1 tsp. salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro
Add the chicken wings to a ziploc bag and pour in the marinade and refrigerate at least 6-8 hours or overnight. You want that flavor of the marinade to soak into the chicken.
Preheat grill or grill pan to medium. Remove the wings and reserve the marinade to brush on the wings while they are cooking. Place the wings on the grill and cook. Baste with the marinade and turn every few minutes. Grill for about 30 minutes.
Place on a serving tray and garnish with the cilantro and peanuts!
P.S. A great side dish that pairs wonderfully with this is my Sriracha Potato Salad.