Name: Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings
Prep time: P0Y0M0DT0H22M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 3 pounds chicken wings, split at the joint, tips removed; 2 tablespoons roughly chopped garlic; 1/4 cup chopped shallots; 1/4 cup chopped fresh ginger; 3 tablespoons chopped scallion whites; 1/2 cup roughly chopped lemongrass bottoms; 3 tablespoons packed light brown sugar; 1/3 cup fish sauce; 3 tablespoons fresh lime juice; 3 tablespoons peanut oil; Kosher salt; 1/4 cup dry-roasted peanuts, chopped; 1/4 cup chopped fresh cilantro

Directions

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
Place the wings on a serving platter and garnish with the peanuts and cilantro.