Vietnamese-style chicken wings - Recipe Friday..

 Vietnamese-style chicken wings

Serves 4

12	chicken wings
Marinade
4	garlic cloves, finely chopped
3	shallots, finely chopped
2 cm piece	ginger, peeled and grated
2 stalks	lemon grass, sliced
2 tbsp	palm sugar
125 ml	fish sauce
Juice	of 2 limes
3 tbsp	olive oil
To serve:	lime wedges

1	Mix marinade ingredients in a bowl, add chicken wings and cover; refrigerate overnight.
2	Soak 24 wooden chopsticks and kitchen string (optional) in cold water for 20-30 minutes before using to prevent burning.
3	Remove chicken wings from marinade. Place 1 wing between 2 chopsticks and secure with banana leaf strips or string. Preheat chargrill or grill to medium heat. Cook chicken wings, turning several times, for about 18 minutes or until cooked through and golden brown. Transfer to a platter and serve with lime wedges. Wine to try 2009 Helm Premium Riesling, Canberra District, A$42 Ah, chicken wings – not the honey and soy version circa 1970, but a modern Vietnamese interpretation. The key is the sweet and sour interaction of the marinade with the sweetness of the sugar offset by the spice of ginger, lemon grass and garlic, and the spike of lime juice and fish sauce. It’s these flavours that bring out the best in a riesling, which has its own sweet and sour balance – sweet floral fruit flavours and fresh, zesty acidity. Rieslings from the Canberra District are showing real form with regional stalwart, Ken Helm, at the peak.