Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 40
- Saturated Fat
- 11
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 43
- Cholesterol
- 252
- Sodium
- 1453
- Total: 50 min
- Prep: 22 min
- Inactive: 18 min
- Cook: 10 min
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.