Emeril Lagasses Grilled Vietnamese Style Chicken Wings Recipes

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MRS. HAYS' STUFFED CHICKEN WINGS



Mrs. Hays' Stuffed Chicken Wings image

Provided by Emeril Lagasse

Categories     appetizer

Yield 12 to18 stuffed wings

Number Of Ingredients 26

1/4 cup chopped green onions
1/4 cup celery heart finely chopped
1/8 cup sugar
1/4 cup plus 1 tablespoon finely chopped raw shrimp
2 cups finely chopped white onions
1/4 cup finely chopped fresh cilantro
2 ounces wooden black mushrooms, chopped
1 pound ground pork
Salt
Freshly ground black pepper
Fish sauce, to taste
12-18 large chicken wings
Creole seasoning, recipe follows
1 1/2 cups all-purpose flour
Lettuce
2 cups Hoisin Sauce, recipe follows
2 tablespoons finely chopped parsley
1/4 cup chopped roasted peanuts
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 1/2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon dried oregano

Steps:

  • Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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

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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