Saigon Wings

Directions

1. 1
   In a mortar, pound the garlic, shallots, lemongrass, ginger and sugar to a paste.
2. 2
   Stir in the fish sauce, lemon juice and the 1 tablespoon of oil.
3. 3
   Alternatively, puree the ingredients in a mini-processor.
4. 4
   Transfer to a large bowl.
5. 5
   Make 3 deep slashes in the meat part of each chicken wing.
6. 6
   Add the wings to the bowl, stir to coat and marinate for 4 hours at room temperature, or preferably overnight in the refrigerator.
7. 7
   Light a grill.
8. 8
   Thread the chicken wings on bamboo skewers, splaying each wing as widely as possible; reserve the marinade.
9. 9
   Brush the wings with vegetable oil and grill over a medium-hot fire for 6 to 8 minutes per side, basting them once or twice with the reserved marinade, until crusty.
10. 10
    Do not baste during the last 5 minutes.
11. 11
    Transfer the chicken wings to a platter and sprinkle with the peanuts.
12. 12
    Serve at once.