Instructions

• Prepare the lemongrass: trim the stalks and use a grater (Microplane or similar) to grate the white bulb portion until you have 2 tablespoons of grated lemongrass. Keep the remaining stalks, cut them into 4‑inch (10 cm) lengths, and use the back of a knife or a meat mallet to pound each piece until bruised and aromatic (this yields the 2 stalks, pounded).
• Smash the garlic: peel the 5 cloves and lightly smash each clove with the flat side of a knife.
• Rinse and dry the wings: rinse the 1 1/2 lbs (750 g) chicken wings under cold water, then pat them dry thoroughly with paper towels.
• Combine the marinade and wings: place the dried wings in a large zip-top bag. Add 2 tablespoons grated lemongrass, the 2 pounded lemongrass stalk pieces, 3 tablespoons fish sauce, the 5 smashed garlic cloves, 1 tablespoon honey, and 1/4 teaspoon coarsely cracked black pepper to the bag. Seal the bag and massage it from the outside until all wings are evenly coated.
• Marinate: lay the sealed bag flat in the refrigerator and marinate overnight.
• Preheat the grill: when ready to cook, preheat your grill to medium-high (about 400°F / 200°C).
• Prepare the wings for grilling: remove the wings from the refrigerator. Open the bag, remove and discard the large pounded lemongrass stalk pieces (they are fibrous and not pleasant to eat), and discard any excess marinade left in the bag.
• Grill the wings: place the wings on the preheated grill and cook, turning occasionally, until the skin is golden brown and charred in spots and the internal temperature reaches 165°F (74°C). This typically takes about 20–25 minutes depending on your grill and wing size.
• Serve immediately: transfer the cooked wings to a platter and serve right away.