Coconut & Lemongrass Baked Chicken Wings

These wings have an Asian twist to them with a kick from ginger, chili, and lemongrass.


Serves 4

1/2 lemongrass, chopped
1 tablespoon ginger
4 garlic cloves
large pinch of chili flakes
1/2 can coconut milk
2 tablespoons fish sauce
24-10 wings
1 lime, cut in half for serving

  1. Place lemongrass, ginger, garlic and chili in a blender and blend until smooth.
  2. Add the coconut milk and fish sauce and mix it well.
  3. Place the wings in a large bowl and add the marinade. Let them marinade for 1 hour.
  4. Place the wings on a baking tray and bake them at 380C, 180C for 8 minutes.
  5. Turn them over and bake for another 8 minutes.
  6. Take them out, turn them over and baste them with more marinade and bake further until golden and done, about 5-6 minutes.(all depends on how big your wings are)
  7. Serve them with some lime juice on top.


Photography by
Paul “Sweet Paul” Lowe