Ingredients for Vietnamese Grilled Chicken Wings
- 2 lbs chicken wings, separated into drumettes and flats
- 4 cloves garlic, minced
- Shallot
- Fresh Ginger
- 4 green onions, chopped
- 2 stalks lemongrass, finely chopped (white part only)
- Light Brown Sugar
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons peanut oil
- 1 teaspoon salt
- Dry Roasted Peanuts
- Fresh Cilantro Leaves
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How to Make Vietnamese Grilled Chicken Wings
- Rinse chicken wings under cold water and pat thoroughly dry with paper towels. Separate into drumettes and flats.
- In a large bowl, whisk together the minced garlic, sliced shallots, minced ginger, chopped green onions, chopped lemongrass, brown sugar, fish sauce, lime juice, and peanut oil. Alternatively, for a smoother marinade, combine ingredients in a food processor until smooth.
- Add the chicken wings to the marinade, ensuring they are fully coated. Transfer to a resealable plastic bag and refrigerate overnight (or for at least 4 hours).
- Preheat grill to medium-high heat.
- Remove chicken wings from the marinade, reserving the marinade.
- Place wings on the preheated grill, ensuring they have space for even cooking.
- Grill for approximately 6-8 minutes per side, basting frequently with the reserved marinade for the first 18 minutes. Season generously with salt during the grilling process.
- Continue grilling for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and nicely browned.
- Remove from grill and let rest for a few minutes.
- Garnish with chopped peanuts and cilantro.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
31g
Fat
59g
Carbs
4g
