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Vietnamese Lime Chicken Wings Recipe

Vietnamese Lime Chicken Wings

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on April 26, 2013

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    Followed the recipe to a T save for the peanut garnish due to nut allergies in the family. I purchased the Kaffir Lime leaves at whole foods market. I thought maybe the bbq would cook out the harsh taste of the lime leaves raw. The chicken recipe is very good, but I hated the taste of the lime leaves. I should have just used lime zest instead. If you buy the kaffir lime leaves to try and you don't like the raw taste, leave them off, they ruined this recipe for me and we threw what we didn't eat away.

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  • on April 19, 2013

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    Great recipe! I tried it with boneless shinless chicken breasts as they yummy too!

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  • on February 28, 2013

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    Great recipe! A nice change from usual wings. Didn't have the lime leaves, so I did as others suggested - added grated lime peel & squeezed in fresh lime juice. Fantastic! Nice to leave the wings whole (cut off the tip - much easier to grill & a great way to eat. Super easy recipe & delicious - definately a keeper!

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  • on February 05, 2013

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    Very good and easy recipe. Everyone loved these at the Super Bowl party. So much so that 4 lbs of wings were gone in about 3 minutes.

    One suggestion: go easy on the bullion. I was a little unsure about the bullion so I mixed it in slowly and tasted as I did. I found the flavors were most well balanced at half the called-for amount.

    I also used the zest and juice of a line rather than the leaves. It was quite lovely. I also added a touch of ginger for a nice effect.

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  • on February 04, 2013

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    AWESOME!! I made these for Super Bowl and they were the star of the show! I did not have kaffir so I used fresh basil and some lime juice and they turned out great!! SO YUMMY!

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  • on February 04, 2013

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    I made these for superbowl and they were a huge hit. I baked them at 400 for 40 min and they were crispy and perfect. I will for sure be making this again

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  • on February 04, 2013

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    Fabulous! they were the Super Bowl snack hit. I could not find the Kaffir Lime leaves so I followed the advice of another reviewer and used lime zest and a little juice. They were delicious but will try to find the leaves next time.

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  • on January 02, 2013

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    Excellent! made this yesterday for a family gathering HUGH hit. I could find the leaves so i used 3 grated limes and some lime juice and i added fresh grated ginger ooooooh so good!

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  • on November 10, 2012

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    Absolutely delicious! This has become a regular dish in my home. My husband is Southeast Asian and he was very impressed the first time I made this, and requests it often. Sometimes I change things around a little depending what I have in the house. I usually use onion instead of shallots. I usually add some minced galanga, and minced garlic cloves.If I don't have rice vinegar I will use another kind. If I am making this for guests I will cut the chili paste or sriracha down quite a bit. For us the original amount is delicious though. It has been excellent every time I make it. The only thing I would not substitute are the kaffir lime leaves. They are a key ingredient that cannot, in my opinion, be replaced.
    Also, I wanted to add that I make this with many different parts of the chicken... thighs are a favorite in my house. Last night I tried it with breast meat. I pounded out the meat so it would be more tender and absorb the flavor of the marinade more. It was awesome.

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  • on October 31, 2012

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    AMAZING flavor my husband and I had these on Sunday and we are still talking about it...I also made the nuoc cham sauce very good..thank you Adam for a great recipe

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