10/22/2012 04:13 pm ET Updated Dec 22, 2012

Crispy Baked Lemongrass Chicken Wings

Angie Tee


If you are looking for a crispy chicken wings recipe that doesn't involve any deep-frying, then I'd like to suggest you give my Crispy Baked Lemongrass Chicken Wings recipe a try. You can either use my recipe or your own to marinate the wings; but, do follow the preparation steps as I have described. It's important as the secret to creating a crispy coating for the wings is to mix the flour with some baking powder and baking soda. Then, coat the chicken wings and allow them to dry out on your kitchen counter for an hour before baking. Enjoy!

Crispy Baked Lemongrass Chicken Wings

12 Chicken Wings, tips removed
Lime Wedges
½ Cup All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
Peanut Oil

2 Stalks Lemongrass, pounded
2 Shallots, minced or pounded
1 Clove Garlic, pounded
2 Tsp Chili Flakes
2 Tbsp Freshly Squeezed Lime Juice
2 Lime Leaves, finely chopped
½ tsp Sea Salt
1 Tbsp Peanut Oil

In a medium bowl, whisk together the lemongrass, shallots, garlic, chili flakes, lime juice, lime leaves, sea salt and peanut oil. Marinate the chicken wings for about four hours, or overnight.

Whisk together the flour, baking powder, and baking soda. Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan. Coat the chicken wings with the flour mixture, making sure that all the nooks and crannies are covered, and shake off any excess flour. Arrange coated chicken wings in a single layer. Allow the chicken wings to dry out on the kitchen counter for an hour before baking.

Preheat the oven to 450˚F. Drizzle a little oil on top of the chicken wings and bake for about 20 to 25 minutes on each side. Serve warm with some lime wedges and Asian chili sauce, if desired.