Chicken Wings Vietnamese Style

• 3 pounds chicken wings; split at the joint, tips removed
• 2 tablespoons roughly chopped garlic
• 1/4 cup chopped shallots
• 1/4 cup chopped fresh ginger
• 3 tablespoons chopped scallion whites
• 1/2 cup roughly chopped lemongrass bottoms
• 3 tablespoons packed light brown sugar
• 1/3 cup fish sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons peanut oil

1. Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth, a few minutes.
2. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate for at least 4 hours or overnight.
3. Take the wings out and wipe the marinade off each wing (if you leave it on they will burn) but keeping the marinade in a bowl. Then strain all the marinade in a fine strainer, squeezing it out to get as much of the liquid as possible. Keep the liquid and throw out the chunky part left in the strainer.
4. Preheat a grill to medium. Place the wings on the grill, and cook until done, basting with the marinade liquid every few minutes. They may look burnt because some will be black because of the sugar, that's okay.

chicken, garlic, shallots, fresh ginger, scallion whites, lemongrass bottoms, brown sugar, fish sauce, lime juice, peanut oil

Taken from www.epicurious.com/recipes/member/views/chicken-wings-vietnamese-style-52801341 (may not work)