Kosher salt and freshly ground black pepper, for grilling
For the marinade:
¼ cup trimmed and sliced lemongrass (soft white potion only), about 2 large stalks
¼ cup minced shallots
2 tablespoon chopped cilantro
2 tablespoon finely chopped fresh ginger
4 cloves garlic, chopped
2 bird chilies, chopped (seeded if desired)
Grated zest and juice from 1 lime
¼ cup olive oil
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
½ teaspoon freshly ground black pepper
For the hot sauce:
½ cup fresh mint leaves
3 cloves fresh garlic
2 bird chilies, chopped (seeded if desired)
2 tablespoons sugar
1 teaspoon salt
⅓ cup rice vinegar
⅓ cup water
Instructions
Separate the wings at the joints; discard the thin outer piece or save for making stock. Place wings in a large resealable bag. Add marinade ingredients to the bowl of a blender or food processor and blitz until smooth. Pour marinade into bag with the wings and massage to coat the wings. Seal the bag and marinate for at least 2 hours and up to overnight in the refrigerator.
Add the sauce ingredients and blitz until smooth. Pour sauce into a small saucepan and simmer for 5 minutes; set aside until ready to grill. If using honey prepare just before grilling the wings and do not cook the sauce. The sauce is best used the same day.
Set up your grill for direct cooking over medium-high heat. Make sure your grates are cleaned and oiled before you start cooking. Remove chicken from the marinade and discard the marinade. Blot the chicken with paper towels and season liberally with kosher salt and black pepper.
Grill for 5 minutes and then flip and cook 5 more minutes. Repeat every couple minutes until chicken is cooked through and no longer pink at the bone. Total cooking time will be about 15 to 20 minutes. Serve hot or at room temperature with mint hot sauce.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/fiery-thai-lemongrass-wings-with-mint-hot-sauce/