Vietnamese Barbecued Chicken Wings Canh Ga Nuong Recipes

VIETNAMESE BARBECUED CHICKEN WINGS - CANH GA NUONG

Vietnamese Barbecued Chicken Wings - Canh Ga Nuong image

Delicious and tasty outdoor cooking! But you could also do these under the broiler if you had to. Prep time does not include marinating time.

Provided by PalatablePastime

Categories Chicken

Time 20m

Yield 12 wings

Number Of Ingredients 6

Ingredients

12 chicken wings
1 tablespoon honey
1/3 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon minced cilantro
3 cloves garlic

Steps:

Mash garlic into a paste, using mortar and pestle.
Mix honey, soy sauce, hoisin sauce, cilantro, and garlic paste together in a bowl, stirring well.
Coat chicken wings with sauce.
Marinate wings at least 2 hours, up to overnight.
BBQ on grill over medium coals or heat, for 10-15 minutes, basting with remaining sauce.

Nutrition Facts : Calories 123, Fat 7.9, SaturatedFat 2.2, Cholesterol 37.8, Sodium 504, Carbohydrate 2.7, Fiber 0.1, Sugar 1.9, Protein 9.9

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.

CHINESE BARBECUED CHICKEN WINGS

Chinese Barbecued Chicken Wings image

Based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. Ken says that you may substitute chicken breasts, making sure to cook for less time. As an appetizer, this recipe is engineered for a large group, but for a larger crowd, simply double or triple the ingredients. Serve hot or at room temperature, which makes them suitable for picnics. The wings and sauce can be prepared in the morning of serving day, refrigerated, and simply taken out of the refrigerator in time to get them to room temperature before cooking. The barbecue sauce can be doubled in order to use half of it later for grilled lamb or pork chops.

Provided by mersaydees

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken wings
2 tablespoons dark soy sauce
3 tablespoons hoisin sauce
2 large garlic cloves, peeled
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon toasted sesame oil
2 teaspoons chili bean paste
2 teaspoons sugar

Steps:

Preheat the oven to 475 degrees F.
Place the chicken wings in an oven proof baking dish.
Add the barbecue sauce ingredients to a blender and mix for 5 seconds.
Pour sauce over the chicken wings and toss to coat thoroughly.
Bake in the oven for 15 minutes.
Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.
Serve hot or at room temperature.

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