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Lemongrass Honey Crispy Wings

Servings 4


Chicken Wings

  • 8-10 chicken mid wings
  • One pot of salted water
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Chopped parsley for garnishing
  • Lemongrass Honey Sauce
  • 2 stalks lemongrass soft white ends only, minced
  • 2 tsp grated galangal/blue ginger
  • juice of 1/2 lime
  • 1 tbsp honey
  • 2 tsp fish sauce


  • Preheat oven to 230C
  • Combine all the ingredients for the sauce and set aside.
  • Bring a pot of water to boil, add salt.
  • Do a taste test, it should be salty, very much like sea water.
  • Parboil chicken for 8 mins.
  • Remove and place on wire rack, skin side up.
  • Let the water drip off, then pat dry chicken with kitchen towel.
  • Season with salt, pepper, garlic and onion powder.
  • You may want to cut down on the salt by a whole lot as the wings were already cooked in salted water.
  • Place in oven and bake for 25 mins on 230C or until chicken is golden and crisp.
  • Flip and bake for another 5-10 mins.
  • Garnish with chopped parsley and serve.