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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

Showing 11-20 of 32

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  • on September 26, 2012

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    Oh. My. Goodness!!! Adam was right about the difference the Kaffir Lime Leaves make. The flavor and aroma are incredible! I still used the boneless chicken thighs and made sure to watch the episode to pick up any tricks, i.e., using the food processor for the shallots. AMAZING!!!! This is now our favorite family recipe. I cook the kids (all adults whatever they want for their birthday, and 9 times out of 10, this is what they ask for!

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  • on September 24, 2012

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    Will definitely make them again! Home run!

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  • on September 22, 2012

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    Just excellent!!! I had to use lime juice not Kaffir leaves but I've used the latter before so I know this will be off the hook. Perfect!

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  • on September 11, 2012

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    I live in Maine so I had to get the lime leaves from, if you can believe it, E-bay. I found this recipe a little too flowery tasting for me but my husband loved them and ate almost all of them. I don't like "heat" so I used less of the hot sauce but if I make them again I will use the whole amount as my husband loves hot/spicy food. It is worth making again!

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  • on September 09, 2012

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    Opening weekend for the NFL.... Couldn't have had a better recipe!!.. these were amazing...totally off the hook!!!!

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  • on September 01, 2012

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    Really, really, really good wings. Be sure you serve with the Nuoc Cham. Recipe is on Adam's Website or about 5 reviews down. Even better left over. Did I say this was really good?

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  • on August 11, 2012

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    I followed the recipe to a T except I couldnt find " fresh Kaffir leaves so i settled for dry ones from Whole foods and instead of all shallots I did 50/50 shallots and yellow onions and cut back on th Siracha sauce to 1/4 cup .
    I find that the marinade is very salty . Also I couldn't get the Boullion powder to break down , its lumpy and the marinade does not have a "paste" consistency .

    What did I do wrong any suggestions ? I like powerfull flavors but my family is conservative. I havent added the chicken wings yet so maybe the flavors will balance out but just from the finger test its salty and overbearing .

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  • on July 30, 2012

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    One of the best chicken recipes ever! Make sure you have enough boullion....it needs a lot. Could not find the lime leaves so used zest and juice. Will use chicken breasts next time because the wings were messy to eat. Cannot wait to make again!!!

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  • on July 20, 2012

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    This is AWESOME! Couldn't find the Kaffir Lime leaves, so I did what others did and added lime zest with a little of the juice. This is so easy to make. It's a perfect marry of sweet and spicy. I'll be making these again as soon as I can! Thanks Adam!!

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  • on July 16, 2012

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    Awesome. I looked for kaffir lime leaves in Las Vegas (sold out and Texas (not in Amarillo. So I zested 5 limes. My guy hates wings so we used chicken breasts with the ribs and skin. Thanks Ina for always using these. Then I made double marinade and marinated them over night. I made the sauce mentioned before and put it on a salad of red lettuce, thai basil, carrots, cucumbers, cilantro and jalapeños. I used jalapenos in the sauce for convenience. I lastly served the chicken with Emrils peanut sauce. So good. Highly recommend it!

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