The seasoned chef teaches you how to make the Asian-inspired recipe created just for readers!

February 04, 2010 12:50 PM

When the New Orleans Saints take on the Indianapolis Colts at Sunday’s Super Bowl XLIV in Miami, Top Chef season 3 winner Hung Huynh won’t be cheering for either team. He won’t even be watching the game. Instead he’ll be in the kitchen at his restaurant, Ajna Bar in New York’s meatpacking district, working, he tells us.

But a busy schedule hasn’t stopped Huynh from thinking about the big game completely. The chef has prepared a special recipe – his take on the iconic chicken wing – exclusively for readers to make during their own Super Bowl bashes.

“People always have some sort of chicken wings at parties,” he says. “I wanted to do something different that is not fried or buffalo wing style.”

His take: Asian-inspired. “I like cooking with lemongrass because it’s an herb that I grew up eating,” he says. “I love the fragrance and lemony flavor.”

Intrigued? Watch Hung teach you how to make the recipe, then try it yourself!

Lemongrass and Curry Chicken Wings

Prep: 15 minutes
Marinate: At least 2 hours
Cook: 30 minutes
Makes: 20 wings

5 lbs. chicken wings (about 20 wings)
1 cup lemongrass (chopped fine)
3 Tbsp. curry
½ cup soy sauce
3 Tbsp. sugar
2 Tbsp. salt
1 Tbsp. black pepper
3 Tbsp. hot sauce (any kind)
Garlic (optional)

Mix all ingredients together and marinade for 2 hours or overnight. Place wings on a sheet pan and roast in oven at 400ºF for about 30 minutes.

Comment: Spray the pan so the wings don’t stick. You will need two rimmed baking sheets. Marinate the wings in a large plastic bag. The longer they marinate, the stronger the flavor.
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