Saigon Wings

• 4 garlic cloves, chopped
• 2 medium shallots, chopped
• 2 stalks lemongrass, tender white inner bubls only, chopped
• One 1-inch piece fresh ginger, peeled and chopped
• 2 tablespoons sugar
• 1/3 cup Asian fish sauce
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil, plus more for basting
• 12 whole chicken wings (2 1/2 to 3 pounds)
• 1/4 cup finely chopped unsalted dry-roasted peanuts

1. In a mortar, pound the garlic, shallots, lemongrass, ginger and sugar to a paste.
2. Stir in the fish sauce, lemon juice and the 1 tablespoon of oil.
3. Alternatively, puree the ingredients in a mini-processor.
4. Transfer to a large bowl.
5. Make 3 deep slashes in the meat part of each chicken wing.
6. Add the wings to the bowl, stir to coat and marinate for 4 hours at room temperature, or preferably overnight in the refrigerator.
7. Light a grill.
8. Thread the chicken wings on bamboo skewers, splaying each wing as widely as possible; reserve the marinade.
9. Brush the wings with vegetable oil and grill over a medium-hot fire for 6 to 8 minutes per side, basting them once or twice with the reserved marinade, until crusty.
10. Do not baste during the last 5 minutes.
11. Transfer the chicken wings to a platter and sprinkle with the peanuts.
12. Serve at once.

garlic, shallots, stalks lemongrass, ginger, sugar, fish sauce, lemon juice, vegetable oil, chicken, peanuts

Taken from www.foodandwine.com/recipes/saigon-wings (may not work)