Vietnamese Chicken Wings

Vietnamese Chicken Wings. I love the flavors of Southeast Asian cuisine. These wings are easy to make and scream with lots of flavor.

Say hello to Sandi from A New York Foodie! Her blog is absolutely great and I am super thankful that she has agreed to guest post here while I’m on vaca. Go over to her site and check out her fantastic eats!

Here’s what Sandi is sharing with us…

Here is a recipe for Vietnamese chicken wings. I love the flavors of Southeast Asian cuisine. These wings are easy to make and scream with lots of flavor.

The recipe comes from Emeril Lagasse at The Food Network

3 pounds chicken wings, split at the joint, tips removed* I used wingettes as it’s so much easier then splitting wings at the joint

2 tablespoons roughly chopped garlic

1/4 cup chopped shallots

1/4 cup chopped fresh ginger

3 tablespoons chopped scallion whites

1/2 cup roughly chopped lemongrass bottoms

3 tablespoons packed light brown sugar

1/3 cup fish sauce

3 tablespoons fresh lime juice

3 tablespoons peanut oil

Kosher salt

1/4 cup dry-roasted peanuts, chopped

1/4 cup chopped fresh cilantro

Directions

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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