Authentic Vietnamese Grilled Chicken Wings
Elevate your barbecue experience with these Authentic Vietnamese Grilled Chicken Wings, featuring a vibrant marinade that combines aromatic garlic, zesty lime, and fragrant lemongrass. Marinated overnight, these wings are grilled to perfection, creating a crispy exterior while staying juicy inside. Finished with a sprinkle of crushed peanuts and fresh cilantro, these wings are perfect for gatherings, game day, or as a flavorful weeknight treat. Share them with friends and family for a taste of Vietnam in your backyard!
6
Servings
400
Calories
13
Ingredients
Ingredients
Chicken Wings
3 - 3 1/2 lbs (Separated at the joints, wing tips reserved for another purpose)
Garlic
2 tablespoons (Roughly chopped)
Shallot
1/4 cup (Chopped)
Fresh Ginger
1/4 cup (Chopped)
Green Onions
3 tablespoons (Chopped, bottoms only)
Lemongrass
1/2 cup (Bottoms roughly chopped)
Light Brown Sugar
3 tablespoons (Packed)
Fish Sauce
1/3 cup (N/A)
Lime Juice
3 tablespoons (N/A)
Peanut Oil
3 tablespoons (N/A)
Salt
1 teaspoon (N/A)
Dry Roasted Peanuts
1/4 cup (Chopped)
Fresh Cilantro Leaves
1/4 cup (Chopped)
Instructions
1
Start by rinsing the chicken wings under cold water. Pat them dry thoroughly with paper towels and place them in a large mixing bowl to keep them safe and clean.
2
In a food processor, add the garlic, shallot, ginger, green onions, lemongrass, brown sugar, fish sauce, lime juice, and peanut oil. Blend the mixture until smooth, creating a fragrant marinade.
3
Pour the prepared marinade over the chicken wings, ensuring they are evenly coated. Transfer the wings to a resealable plastic bag, expelling as much air as possible. Seal the bag and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to permeate the chicken.
4
When ready to cook, preheat your grill to medium heat. Remove the wings from the marinade, reserving the excess marinade for basting.
5
Place the wings on the grill. Season them lightly with salt. Grill the wings for about 18 minutes, turning them every few minutes and basting with the reserved marinade to infuse additional flavor.
6
After 18 minutes, continue grilling for another 8 to 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
7
Once cooked, transfer the wings to a serving platter. Garnish with chopped peanuts and fresh cilantro for an extra burst of flavor and garnish. Serve immediately and enjoy!
Nutrition Information
27g
Fat
13g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Authentic Vietnamese Grilled Chicken Wings.
What are the key aromatic ingredients in the marinade?
The marinade features aromatic garlic, zesty lime, ginger, and fragrant lemongrass.
What is the recommended marination time?
The wings should be marinated for at least 8 hours, though overnight is preferred for better flavor.
What is the desired texture of the finished wings?
The wings should have a crispy exterior while remaining juicy on the inside.
What are the suggested garnishes?
The wings are garnished with chopped dry roasted peanuts and fresh cilantro leaves.
How do you prepare the wings before adding marinade?
Rinse them under cold water, pat them dry thoroughly with paper towels, and place them in a large bowl.
Which kitchen appliance is used to make the marinade?
A food processor is used to blend the marinade ingredients until smooth.
How should the wings be stored during marination?
They should be kept in a sealed resealable plastic bag with the air expelled and placed in the refrigerator.
What is the recommended grill temperature?
The grill should be preheated to medium heat.
What should be done with excess marinade?
The excess marinade should be reserved and used for basting the wings while they grill.
How long is the first phase of grilling?
The wings are initially grilled for about 18 minutes.
How often should the wings be turned during grilling?
The wings should be turned every few minutes.
What internal temperature indicates the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
How many servings does this recipe yield?
This recipe yields 6 servings.
How many calories are in each serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
There are 23 grams of protein per serving.
What is the fat content per serving?
The fat content is 27 grams per serving.
How many grams of carbohydrates are in a serving?
Each serving contains 13 grams of carbohydrates.
What type of oil is specified for the marinade?
Peanut oil is specified for the marinade mixture.
What part of the green onion is used?
Only the chopped bottoms of the green onions are used in the marinade.
Which part of the lemongrass should be chopped?
The recipe calls for the bottoms of the lemongrass to be roughly chopped.
What kind of sugar is used in the recipe?
The recipe uses 3 tablespoons of packed light brown sugar.
What is the primary savory liquid ingredient?
Fish sauce is the primary savory liquid used in the marinade.
How much chicken is needed for this recipe?
You will need 3 to 3 1/2 lbs of chicken wings.
How should the chicken wings be separated?
They should be separated at the joints.
What should be done with the wing tips?
The wing tips should be reserved for another purpose, such as making stock.
Why is patting the wings dry important?
Patting them dry ensures they are safe to handle and helps achieve a crispy exterior when grilled.
For what occasions is this recipe recommended?
It is recommended for barbecues, gatherings, game day, or as a flavorful weeknight treat.
What category of cuisine does this recipe fall into?
This recipe falls under Vietnamese cuisine.
When do you add the salt?
The salt is used to season the wings lightly once they are placed on the grill.