Lemongrass Wings Recipes

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VIETNAMESE CHICKEN WINGS



Vietnamese Chicken Wings image

These wings are marinaded in classic Vietnamese flavours then grilled to perfection on the barbecue! They can also be cooked in the oven.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Barbecue     BBQ     Finger Food

Time 55m

Number Of Ingredients 11

2 lb / 1 kg chicken wings (, cut into wingettes and drumettes)
Oil for grilling
4 cloves minced garlic
1/4 cup lime juice ((2 to 3 limes))
1/4 cup fish sauce
2 tbsp soy sauce
3 tbsp brown sugar
2 tbsp vegetable oil
2 stalks lemongrass
1 birds eye chilli (, finely chopped)
Coriander leaves

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.

Nutrition Facts : ServingSize 270 g, Calories 387 kcal, Carbohydrate 7.2 g, Protein 49.4 g, Fat 16.9 g, SaturatedFat 4.3 g, Cholesterol 148 mg, Sodium 1372 mg, Sugar 5.2 g

LEMONGRASS GRILLED CHICKEN WINGS WITH RICE NOODLES



Lemongrass Grilled Chicken Wings with Rice Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 stalk lemongrass, trimmed and finely chopped
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons packed light brown sugar
1/4 cup toasted sesame oil
2 tablespoons plus 2 teaspoons fresh lime juice, plus more if needed
Kosher salt and freshly ground pepper
2 1/2 pounds split chicken wings
6 ounces rice vermicelli noodles
1 seedless cucumber
1 red Fresno chile pepper, thinly sliced
1 cup fresh basil, mint or a combination

Steps:

  • Preheat a grill to medium high and prepare for indirect grilling. On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine the lemongrass, 2 tablespoons fish sauce, the brown sugar, 1 tablespoon each sesame oil, lime juice and water and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 1 minute. Pour into a heatproof bowl; stir in 1 more tablespoon lime juice.
  • Toss the wings in a separate bowl with 3 tablespoons of the sauce and a pinch each of salt and pepper. Place on the cooler side of the grill (indirect heat), cover and cook, turning once, until cooked through but not browned, 15 to 25 minutes.
  • Meanwhile, cook and cool the noodles as the label directs. Cut the cucumber into matchsticks. Toss in a colander with a pinch of salt; squeeze to remove the excess liquid. Add to the noodles along with the chile, herbs and remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce and 2 teaspoons lime juice; season with salt and pepper and toss, adding more lime juice to taste.
  • Move the wings to direct heat; cook, turning and brushing with some of the remaining sauce, until crisp, 10 more minutes. Transfer to a bowl and toss with the remaining sauce. Serve with the noodles.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 187 milligrams, Sodium 1066 milligrams, Carbohydrate 45 grams, Fiber 2 grams, Sugar 8 grams, Protein 36 grams

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