Grilled Vietnamese Chicken Wings Recipes

GRILLED VIETNAMESE CHICKEN WINGS

Steps:

• Remove the tip of the chicken wings and discard. Separate the wings into two pieces. Rinse well under cold running water. Pat dry with a paper towel.
• Combine together brown sugar, garlic, lime juice, turmeric, fish sauce, black pepper and oil in a large bowl. Season with salt. Set aside.
• Add chicken to the bowl, and coat well with the sauce. Marinate in the refrigerator for at least 1 hour or overnight if possible.
• When chicken is ready to cook, preheat grill.
• Arrange the wings over the grill in one layer. Grill, turning occasionally, for 20-25 minutes or until chicken is cooked through.
• To make the slaw, place the shredded veggies in a large bowl.
• To make the dressing, place rice wine vinegar, sugar, fish sauce and sweet chili sauce in a small jar with lid. Shake well for a minute or two or until all the ingredients are well combined.
• Pour dressing over the veggies. Mix well. Set aside for 10 minutes to develop the flavors. Garnish with mint leaves.
• Serve grilled chicken with slaw and/or jasmine rice.

VIETNAMESE CHICKEN WINGS

Steps:

• Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4" slices, thick enough to pick off later if any stick to the wings.
• Combine lemongrass with the rest of the marinade ingredients and mix well.
• Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
• Marinate for at least a few hours, preferably overnight.
• When ready to cook, pour the wings and marinade into a large bowl.

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VIETNAMESE GRILLED CHICKEN WINGS

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.

EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS

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 GRILLED CHICKEN WINGS

Steps:

• Place the chicken wings in a bowl with the lemongrass. Cover with plastic wrap and leave to marinate for three hours.
• Whisk the oyster and chili sauces together with the water and honey, then set aside.
• Place the chicken wings on a barbecue and grill for five minutes on each side until just cooked.
• Score the wings with a knife, then brush with some of the oyster sauce mixture.
• NB: It is important not to put the sauce on at the beginning as the sugar content is high and you will burn the wings.
• Place the cucumber and carrot ribbons on a plate and top with the chicken wings.
• Serve with a drizzle of the remaining sauce.

GRILLED VIETNAMESE STYLE CHICKEN WINGS

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 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.