Lemongrass Chicken Wings

Using a grater such as a Microplane, grate the white part of the lemongrass until you have about 2 tablespoons.

Cut the remaining lemongrass into 4-inch lengths and use the back of a knife to pound and smash them to release their aroma and flavor.

Rinse the chicken wings under cold water and pat them dry with paper towels.

Transfer the wings to a large Ziploc bag and add the grated lemongrass, pounded lemongrass, fish sauce, garlic, honey, and black pepper.

Combine everything well, ensuring the wings are nicely coated with the fish sauce and lemongrass mixture.

Let the wings marinate in the fridge overnight.

The next day, fire up the grill and grill the wings until golden brown and nicely charred on both sides. Serve immediately. Alternatively, bake at 350°F until browned, then broil for 1 to 2 minutes to char the surface.