Vietnamese Lime Chicken Wings Recipes
VIETNAMESE GRILLED CHICKEN WINGS
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
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.
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- 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.
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- Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
- Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
- Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.
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- Mix all the marinade ingredients together and pour over the chicken. If you're organised enough to marinade beforehand, place chicken and marinade in a ziplock bag (and refrigerate!) as it makes it easier for the sauce to coat the chicken evenly (as compared to using a bowl or container). Marinating in advance always helps the flavour to permeate the meat better, but the sauce is boldly flavoured enough that mixing everything just before baking works too, in a pinch.Note: don't marinade for more than 5 hours or the chicken will be salty!
- 15 minutes before baking, take the chicken wings out of the fridge, give them a toss and place them on a baking tray left on the counter as you wait for your oven to preheat (bringing the meat to room temperature helps the meat cook more evenly) Make sure the chicken wings aren't too close together.
- Once the oven reaches temperature, pop the tray in. I bake my wings at 400F/ 200C for 30 minutes. To check if the wings are done, the juices should run clear and the cooked chicken wing should be at a temperature of 165F/ 74C at the thickest part.Hard working folks can use the marinate to baste the wings a few times while baking. (Basting helps build up the flavour as well as prevents the wings from drying out.) In my kitchen, I think of baking as a hands off process (ie time for me to netflix and chill :P) so I prefer to boil the marinade down to a sticky glaze which I brush over the chicken wings when they come out of the oven. (Remember that the raw chicken has been sitting in the marinade so the marinade needs to be properly cooked to kill all that bacteria!)
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