Description
Delicious Vietnamese Chicken Wings marinated in a flavorful blend of lime juice, fish sauce, garlic, lemongrass, and chili, then grilled to perfection. These wings offer a perfect balance of tangy, sweet, and savory with a hint of heat, making them an ideal appetizer or party dish.
Ingredients
Scale
Chicken Wings
- 2 lb / 1 kg chicken wings
- Oil for grilling
Marinade
- 4 cloves garlic, minced
- 1/4 cup lime juice (from 2 to 3 limes)
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 stalks lemongrass (white part, bruised and sliced 0.5cm thick)
- 1 birds eye chili, finely chopped
- Coriander leaves (for garnish)
Instructions
- Prepare the Lemongrass: Bruise the lemongrass stalks using the side of a knife or a pestle to release their aroma. Slice only the white part into 0.5cm (1/4 inch) thick pieces, thick enough to pick off later if they stick to the wings.
- Make the Marinade: In a bowl, combine the bruised and sliced lemongrass with minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and finely chopped bird’s eye chili. Mix well until the sugar is dissolved and ingredients are evenly incorporated.
- Marinate the Wings: Place the chicken wings in a large ziplock bag. Pour the marinade over the wings, remove as much air from the bag as possible, and seal it tightly. Massage the marinade into the wings to ensure even coating.
- Rest and Marinate: Allow the wings to marinate for at least a few hours, preferably overnight in the refrigerator. This helps the flavors penetrate the meat deeply.
- Prepare for Grilling: When ready to cook, transfer the wings and marinade into a large bowl. Preheat your grill to medium-high heat and oil the grates to prevent sticking.
- Grill the Wings: Place the wings on the hot grill in a single layer. Grill for about 20 minutes, turning occasionally to ensure even cooking and caramelization from the marinade. The wings should be cooked through with a nice char.
- Final Cook and Glaze: In the last 5 minutes of grilling, baste the wings with reserved marinade to intensify flavor and achieve a sticky glaze. Continue turning to avoid burning.
- Serve: Remove the wings from the grill once fully cooked and nicely charred. Garnish with fresh coriander leaves and serve hot as an appetizer or main dish.
Notes
- For best flavor, marinate the wings overnight.
- You can adjust the spiciness by adding more or fewer bird’s eye chilies.
- If you don’t have access to a grill, the wings can also be baked in an oven at 400°F (200°C) for about 35-40 minutes, turning halfway.
- Make sure to oil the grill grates well to prevent wings from sticking.
- Discard any leftover marinade that has been in contact with raw chicken before basting to avoid cross-contamination.
