LEMONGRASS AND LIME CHICKEN WINGS 3 lemongrass stems, white part only, roughly chopped 4 kaffir lime leaves, roughly chopped 3 shallots, roughly chopped 3 garlic cloves, roughly chopped 1 long red chile, halved lengthwise, seeded and chopped (leave the seeds in if you like it extra spicy) 1 tablespoon chopped cilantro stalks 2 tablespoons honey 2 ½ tablespoons fish sauce 2 tablespoons tamari juice of 2 limes 20 chicken wings (or a combination of wings and drumettes) 2 tablespoons coconut oil or good-quality animal fat* sea salt SERVES 4-6 MAKE AIP FRIENDLY Omit: chile, honey, and tamari. Substitute: 1/4 cup freshly squeezed orange juice in place of honey, and coconut aminos instead of tamari Combine the lemongrass, kaffir lime, shallots, garlic, chile, and cilantro in the bowl of a food processor, and process until finely chopped. Add the honey, fish sauce, tamari, and lime juice, and process until well combined. Put the chicken wings and/or drumettes in a large bowl, and tip the lemongrass mixture over the top. Using your hands, massage the mixture into the chicken. Cover with plastic wrap and marinate in the fridge for 2 hours, or overnight for a stronger flavor. Preheat the oven to 400°F. Grease a baking sheet with the oil or fat.

Spread the marinated chicken out evenly on the prepared sheet. Roast for 15 minutes, rotate the sheet and toss the chicken, then roast for another until the chicken is nicely colored and cooked all the way through, 15 minutes more. Season with a little salt if needed. Place the chicken on a large platter and serve while still hot.