Lemongrass Chicken Wings

Being pregnant gives me a reason to try new recipes in order to satisfy some of those cravings that come with pregnancy. This week I craved lemongrass chicken wings. I usually like to order this dish from one of my favorite restaurants in Chinatown, but I didn’t want to spend the money, and I felt like I should try to make it myself. So, here is my recipe to make Lemongrass chicken wings.  I would have to say it has much of the same flavor as the restaurant’s lemongrass chicken wings, without the price tag. In the near future I will post a video on how to make these yummy lemongrass chicken wings.

Lemongrass Chicken Wings


6 -10 pieces of chicken wings – must be unfrozen, washed, cut up, and ready to be marinated

The marinade

1 -2 tablespoons of canola oil

1/4 cup of soy sauce

1/4 cup of dark soy sauce

1/4 cup of fish sauce

2-4 cloves of crushed garlic

1 -2 lemongrass stick – cut from the very bottom of the lemongrass stick and then cut into pieces and add it to the mixture.

Discard the top of the stick because it cannot be used for the marinade. If you like a stronger lemon grass flavor, add another stick.

Then with your hands, mix the chicken into this marinade, cover with plastic wrap, and refrigerate over night. Turn chicken over in the marinade every so often when you remember to go into the refrigerator. Turning at least twice should be good enough.

Cooking method

3  tablespoons of sugar –  added before you cook the wings

I used a deep fryer, you may use a wok to fry if you do not have a deep fryer.  I recommend using canola oil or soy bean oil for deep frying the chicken wings. Shallow deep frying would work but it takes longer.

Before you add the chicken wings to the deep fryer or frying pan with oil, pat the chicken wings dry with a paper towel so that it doesn’t splatter too much oil.

With the deep fryer set to 350 degrees, the chicken wings fully cook in about 9 minutes or less depending on the size of the wings.


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