easyTime:30 mins - 1 hourServes:4
I love a summer barbecue. But I’ve learned that grilling certain types of food requires a bit of skill. Chicken wings,for instance,are prone to overcooking on the outside before the inside cooks through. And using a marinade that contains sugar,like this Vietnamese lemongrass marinade (one of my favourites),makes them especially prone to burning.
So here’s a neat trick to avoid that stress:cook them ahead in the oven,then finish them on the barbecue to brown the skin and caramelise the marinade just before you serve them.
As a bonus,I’ve paired the wings with my Asian slaw,a staple side dish for Asian meals.
SOS checklist
- Less than $20 for 4 servings ✔