Vietnamese Chicken Wings
Vietnamese Chicken Wings



  • 15 quality chicken wings
  • 3 lemongrass stems, finely chopped
  • 60ml oyster sauce
  • 60ml chilli sauce
  • 2 tbsp water
  • 2 tsp honey
  • 1 cucumber, ribboned
  • 3 carrots, ribboned
  • Place the chicken wings in a bowl with the chopped lemongrass, cover, and leave in the fridge to marinate for 3 hours. When ready, whisk together the oyster and chilli sauce with the honey and water, and set aside.
  • Place the meat on a barbecue or griddle to grill for 5 minutes on each side. Score the wings with a knife, and brush with plenty of your sauce mix. Serve the wings on a bed of ribboned veg, and drizzle with any remaining sauce.
10 mins
5 serving

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