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Grilled Vietnamese Chicken Wings


Grilled Vietnamese Chicken Wings

These wings are marinated in classic Vietnamese flavors and then grilled to perfection on the grill! They can also be cooked in the oven.


▢2 lb / 1 kg chicken wings, cut into wings and drumettes (see how to cut whole wings here)
▢Barbecue oil
▢4 garlic cloves, minced
▢1/4 cup lime juice (2 to 3 limes )
▢1/4 cup fish sauce
▢2 tablespoons soy sauce
▢3 tablespoons brown sugar
▢2 tablespoons vegetable oil
▢2 lemongrass stalks
Garnishes (OPTIONAL)
▢1 bird’s eye chili, finely chopped
▢Coriander leaves


Crush the lemongrass with the side of your knife (or a mortar and pestle). Only cut the white part into 1/2-inch slices, thick enough to remove later if it sticks to the wings.Combine the lemongrass with the remaining marinade ingredients and mix well.
Combine the marinade with the wings in a ziplock bag. Remove as much air as possible from the bag and seal it. Massage the marinade into the wings so it is evenly distributed.
Marinate for at least a few hours, preferably overnight.When ready to cook, pour the wings and marinade into a large bowl.
Lightly oil the grill and preheat to medium-low heat. The wings are cooked more evenly on the grill side than on the stovetop side.
Remove the wings from the marinade and grill until cooked. Do not cook over high heat or the sugar will burn before the inside of the wings are cooked.Just before the wings are ready, remove them from the grill, place them back in the bowl and add the marinade. Then put them back on the grill and fry them briefly on both sides.
Preheat the oven to 180°C/350°F and place the rack on the oven.
Line a baking tray with baking paper and place a rack on top.
Remove the wings from the marinade and spread them on the grill.
Bake for 20 to 25 minutes, until the top is golden brown, then turn the wings over and baste.Return to the oven for another 10 to 15 minutes, until the wings turn a deep golden brown.
Turn again, baste and put in the oven for another 5 minutes.
Serve garnished with coriander leaves and chili slices (optional).


Recipe Notes:

1. If you can’t find lemongrass, they won’t really be “Vietnamese chicken wings.”There really is no substitute for lemongrass, regular lemons just won’t do. Instead, I suggest adding the zest of a lime and calling it “Thai Chicken Wings.”
2. Fish sauce is an important ingredient in Vietnamese cuisine. There really is no substitution in this recipe.

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