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recipe block here
Thai Lemongrass Chicken Wings
Ingredients
- 6 cups water
- 6 tbsp Kosher salt
- 3 tbsp sugar
- 4 unpeeled garlic cloves
- 1/2 tsp white peppercorns (or 3/4 tsp ground)
- A thumb of unpeeled ginger
- 2 large unpeeled stalks of lemongrass
- 1 bunch cilantro (preferably with roots)
- 2 green onions
- 3 lb chicken wings
Instructions
- Place 2 cups of water in a medium pot and place over high heat.
- Add 6 tbsp of Kosher salt to the pot.
- Add 3 tbsp of sugar to the pot.
- Whisk until the salt and sugar are fully dissolved, and then remove from the heat.
- Add 4 cups of cold water to the pot to cool the brine.
- Place 4 unpeeled garlic cloves into a mortar.
- Add 1/2 tsp of whole white peppercorns (or 3/4 tsp ground white pepper) to the mortar.
- Coarsely slice a thumb of unpeeled ginger across the grain, and add it to the mortar.
- Chop 2 unpeeled stalks of lemongrass into 2-inch-long pieces, and add it to the mortar.
- Lightly pound the garlic, white pepper, ginger, and lemongrass to bruise and slightly crush them.
- Add the garlic, peppercorns, ginger, and lemongrass to the brine.
- Coarsely chop the stems (and optionally the roots) of one bunch of cilantro, and add it to the brine.
- Chop 2 whole green onions into 2-inch-long pieces, and add it to the brine.
- Add the chicken wings to the brine, cover, and refrigerate for at least 4 hours and up to 24 hours.