1. Chiffonade lemongrass, white parts only.
2. Grate garlic, ginger and fresh turmeric.
3. Pat dry chicken wings.
4. Add the grated ingredients and lemongrass in a bowl with the chicken.
5. Add the rest of the ingredients.
6. Mix and massage into the chicken.
7. Cover and marinate the chicken for at least 4 hours (We recommend marinating overnight for maximum flavour - it's worth the wait!)
8. Preheat oven to 180ºC.
9. Arrange the marinated chicken wings on a parchment lined baking tray.
10. Grill for 20 minutes in the oven.
11. Flip the chicken wings and return to the oven for 20 more minutes.
12. Serve with nasi lemak or enjoy on its own as a snack!
Recipe by Chef Autumn.
