Vietnamese Lime Chicken Wings Grill Or Broil Recipes

GRILLED VIETNAMESE CHICKEN

Steps:

• PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
• MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
• HEAT GRILL to medium-high. Oil grill with paper towel or spray.
• GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

BROILED CHICKEN WINGS RECIPE

Steps:

• First, prepare the oven for broiling. Position the rack about 10 inches from the broiler heating element. In my electric oven I place it in the fourth position from the top. Take note of the width and depth of the heating element, you will need that in a later step.Set the broiler to high. If you put the wings in while it's preheating they may burn so it's always a good idea to let the oven pre-heat first for about 20 minutes or so.
• Combine all of the ingredients for the rub in a medium bowl. Add the wings and mix well until they are evenly coated all over.
• Line a large baking sheet with aluminum foil, then place a cooling rack on top. You don't have to use aluminum foil but if you do, it will save a lot of cleaning time afterwards.
• Dump the wings on the cooling rack and spread around, leaving some space in between the wings, while making sure that the wings will be directly under the heating element.
• Transfer the baking sheet with the wings to the oven and let them broil for 10 minutes on high. Do not open the oven during this time as every time you open the oven you will lose heat and the heating element will be heating and getting very hot which may cause the wings brown too fast.
• After 10 minutes, the wings will have crisped up quite nicely. If not, let the broiled a few minutes more. Otherwise, flip them and continue broiling on high for another 10 minutes, or until the desired level of browning.
• Remove the wings from the oven, transfer to a serving platter and serve immediately. You can serve these wings as is, they are perfectly seasoned, with a dash of freshly squeezed lime juice, or with a dipping sauce, or tossed in your favorite BBQ or hot sauce.

CILANTRO LIME CHICKEN WINGS

Steps:

• In a medium bowl, combine 1/4 cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 minutes. Let rest 5 minutes. In a large bowl, combine chicken, remaining 1/4 cup cilantro and remaining 2 tablespoons lime juice. Serve immediately.

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).

GRILL MASTER CHICKEN WINGS

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

VIETNAMESE LIME CHICKEN WINGS

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.

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.

GRILLED VIETNAMESE-STYLE CHICKEN WINGS

Steps:

• 1. 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. 2. 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. 3. Place the wings on a serving platter and garnish with the peanuts and cilantro.

GRILLED VIETNAMESE CHICKEN

Steps:

• Heat grill.
• Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
• Make shallow slits across the chicken breast, going a little deeper in the thick end.
• Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
• Put the chicken in the marinade and make sure some gets in the slits.
• This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
• Place on grill and cook for 8 to 10 minutes, until no longer pink.
• Turn once during cooking.

VIETNAMESE GOLDEN CHICKEN WINGS

Steps:

• Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.