Recipe courtesy of Emeril Lagasse
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Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings
Total:
50 min
Prep:
22 min
Inactive:
18 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Prep:
22 min
Inactive:
18 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

Photograph by Con Poulos

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