Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings

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  • Level: Easy
  • Total: 50 min
  • Prep: 22 min
  • Inactive: 18 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. 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.
  2. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
  3. 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.
  4. Place the wings on a serving platter and garnish with the peanuts and cilantro.

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