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Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings Recipe

Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings

Emeril Lagasse

Recipe courtesy of Emeril Lagasse for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on December 22, 2011

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    I tried making these wings for a party, everyone loved them! Don't let the smell of the fish sauce scare you, the flavor is wonderful when cooked. I found that the longer you marinate the chicken in the sauce before cooking, the better. I let mine sit in the fridge overnight for at least 8 hours before cooking. Have used this recipy many times over. If you don't have fresh lemongrass, can substitute dry lemongrass, found that works just as well.

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  • on July 06, 2011

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    Note to chicken police: Reading is a valuable skill.. The last 8 to 10 minutes of grilling does not include basting. Plenty long enough over a hot grill to kill any chance of contamination.

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  • on January 25, 2011

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    This dish is easy to make and tastes phenomenal. We made it back-to-back days simply because we couldn't get enough of it. We reduced the amount to salt the second time round.

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  • on June 24, 2010

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    Grilling is a bit challenging with these little morsels, needing a combination of direct and indirect techniques. Overall it took about 35 mins. Its a good idea to take a wing off the grill and slice into the meat to check for doneness.The end result was moist and delicious. Serve with Thai sweet chili sauce.

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  • on June 23, 2010

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    This recipe was really good, but people (like the chicken police or the "looks okay" person lowered the overall rating just to rant......anyways....very tasty recipe

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  • on April 07, 2010

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    It was Good

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  • on February 08, 2010

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    I prepared these wings for our Super Bowl party and everyone went crazy over them. My wife who would not touch a wing was all of a sudden in them

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  • on February 07, 2010

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    Could not locate grill due to snowstorm, so baked them in the oven. They still turned out fantastic!

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  • on February 06, 2010

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    I was a little worried about the fish sauce. However, the end result was excellent.

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