I still have plenty of chicken wings left in my freezer. Weather is too hot to grill them outside so I just cooked these wings on the stove. These wings are tender and succulent and it is great to serve it with rice and some pickle vegetables.
12 chicken wings – clean and cut
4 kaffir lime leaves
3 stalks lemongrass – finely chopped
2 tbsp grated ginger
2 shallots – sliced thinly
3 bird eyes chilies – finely sliced
3 tbsp fish sauce
2 tbsp soy sauce
4 tbsp sugar
4 tbsp water
2. Heat up the wok with 2 tbsp of oil. Stir fry the lemon grass, grated ginger and shallots until fragrant and lightly brown.
3. Add in the wings; toss them around the wok to brown. Pour in the caramel sauce, seasonings, kaffir lime leaves and bird eyes chilies. Give it a few stir and turn down the heat.
4. Cover and let it simmer 20 – 25 minutes or until tender and sauce caramelized.
5. Remove and serve warm or at room temperature.
Note: You can always add a bit of water if the wings get too dry before it is cook.