Vietnamese Lime Chicken Wings

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Awesome. The whole family loved these wings. I lucked out with the kaffir leaves. Called Whole Foods and they did not have any but the guy who answered the phone had a tree in his yard, so he brought some to me. My freezer is now well stocked and I will be making these over and over. Did not serve with a sauce, will try that the next time to see if it makes a difference. Wings on their own are awesome.

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Beyond delicious, I held back some of the marinade and served on the side.

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OMG, IT THOUGHT IT WAS DELICIOUS, MY HUSBAND WHICH IS USUALLY BLAND TO EVERYTHING, LOVED IT...THE FLAVORS ARE SO INTENSE, I ADDED A FEW CLOVES OF GARLIC, NEXT TIME I WILL PROBABLY ADD 1/4 TEAS OF SALT, BUT I FOLLOWED THE RECIPE AND WAS PLEASANTLY DELIGHTED, I WILL MAKE A BATCH FOR MY OFFICE NEXT WEEK, 1 HAD RANCH DRESSING FOR DIPPING, WILL DEFINITELY MAKE AGAIN, I NEED TO MASTER THE WINGS ON THE HOT GRILL A LITTLE BETTER, BUT THE RECIPE IS AWESOME!!!!!!!!!!!WOULD RECOMMEND

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Here is the dipping sauce from that Adam used. Found it on his website.

Nuoc Cham
This is a universal Vietnamese condiment. Use with spring rolls, noodle dishes or grilled meats such as my Kaffir lime wings.
Makes 3/4 cup
Ingredients
• 1-2 Thai bird chilies (these guys are hot! You have been warned
• 1tsp. Minced garlic
• 1/4c Granulated sugar
• 1/2c Warm water
• 3T Fresh lime juice
• 1/4c Fish sauce
• 1T Finely shredded carrots
1. Cut one chili into thin rings and mince any remaining chilies.
2. In a bowl, combine minced chilies, garlic, sugar, water and lime juice. Whisk until dissolved.
3. Add chili rings and carrots

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FWIW I don't usually write reviews but this is AWESOME! Soooooo good in fact we're making it twice in one week. Took some time to track down the kaffir lime leaves but they make dish!

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We're gluten free so we used a chicken base that was GF. I began marinating 8pm Saturday and we began grilling around 6pm Sunday. FABULOUS! We had an Asian inspired green salad and a stir fry with pea vines. Topped off wings with Cilantro and Green Onions cause one guy can't have peanuts. Ended with a strawberry, balsamic and cracked black pepper over ice cream recipe from Barefoot Contessa. What a successful dinner party. Everyone at dinner party is a foodie and all raved! We plan to use this recipe for camping! We've done authentic Vietnamese wings for years, these were equally as good. Hint: Do not substitute the Kaffir Lime!!!! They make it fabulous! When you find them, freeze some for later. They are at health food & gourmet groceries almost year round. Adam I think you're great!! Wish I could rate this recipe higher than 5 stars.

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I thought this was great! My husband liked the sauce even though it was on wings and he isn't a fan of them. I added half siracha and half garlic chili paste, but I still think it could have used a little more heat. I will definitely make this again. I would like to see if lime zest and some juice would work also, instead of the lime leaves.(They are just easier to get.

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My friend and I made this on a beautiful Sunday afternoon. After a trip to Argyle in the Uptown neighborhood in Chicago, we finally found the kaffir leaves at this little Vietnamese grocery store. They weren't the most fresh (some were brown but the ones that were good smelled so heavenly. We ended up marinating the chicken in the paste for about an hour and then popping them onto the grill. I'm SO GLAD we caught this episode because this recipe is fantastic. Our boyfriends couldn't get over how amazing the flavors were! Definitely will make this again!

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I ended up marinating the wings for about 6 hours because the family was gone. When they got home, they couldn't get over how good these were. Easy too. I only had about 10 lime leaves left, wish I had more. The chicken boullion granules made this saltier than I expected, so the dipping sauce was needed. The sauce is nuoc cham, which means "dipping sauce." You should be able to find it at your grocery store under many different manufacturers. I got mine at a nearby Asian market. To give you an idea, it's that pinkish, sweet/citric sauce you dip your spring rolls in at most Asian restaurants. You can look up the recipe online if you want to make it yourself.

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I was concerned about the leaves in the final product, but is was not an issue at all. To tame it down a little for the wife, we only used half the sriracha sauce. I cooked them completely with indirect heat and still got a nice crisp skin. Everyone enjoyed these, but I may puree some garlic with the shallots next time.