Grilled Vietnamese Style Chicken Wings Recipes

EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS

Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings image

Provided by Emeril Lagasse

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Steps:

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
Place the wings on a serving platter and garnish with the peanuts and cilantro.

VIETNAMESE LIME CHICKEN WINGS

Vietnamese Lime Chicken Wings image

Provided by Adam Gertler

Categories appetizer

Time 1h15m

Yield 24 wings

Number Of Ingredients 10

Ingredients

1/2 cup chicken bouillon powder (weird I know, but it works)
1/2 cup Vietnamese chili sauce (Sriracha works too)
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot (onion works fine too)
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo chicken wings
1 cup cilantro leaves
1 cup roasted peanuts, chopped

Steps:

Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.
Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.
To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.
Transfer to a platter and top with cilantro leaves and peanuts.

VIETNAMESE GRILLED CHICKEN WINGS

Vietnamese Grilled Chicken Wings image

Make and share this Vietnamese Grilled Chicken Wings recipe from Food.com.

Provided by Vicki in CT

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 -3 1/2 lbs chicken wings, separated at the joints, wing tips reserved for another purpose
2 tablespoons roughly chopped garlic
1/4 cup chopped shallot
1/4 cup chopped fresh ginger
3 tablespoons chopped green onions, bottoms
1/2 cup lemongrass, bottoms roughly chopped
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons lime juice
3 tablespoons peanut oil
1 teaspoon salt
1/4 cup dry roasted peanuts, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

Rinse the wing pieces under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade.
Combine the garlic, shallots, ginger, green onions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in the bowl of a food processor and process until smooth. Pour the marinade over the chicken wings and place in a plastic resealable food storage bag. Refrigerate overnight.
Preheat the grill to medium and remove the wings from the marinade. Reserve the marinade to brush the wings while they cook. Place the wings on the grill and season with the salt, and cook, turning over every few minutes and basting with the marinade for the first 18 minutes or so. Continue to cook the wings until cooked through, about 8 to 10 minutes more.
Place the chicken on a serving platter and garnish with the chopped peanuts and chopped cilantro. Serve immediately.

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