Indulge in the tantalizing flavors of Vietnam with these grilled chicken wings, infused with a zesty marinade and cooked to perfection on the barbecue or in the oven.
Ingredients:
- 2 lb / 1 kg chicken wings, cut into wingettes and drumettes
- Oil for grilling
Marinade:
- 4 cloves minced garlic
- 1/4 cup lime juice (2 to 3 limes)
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 stalks lemongrass
Optional Garnishes:
- 1 bird’s eye chili, finely chopped
- Coriander leaves
Instructions:
- Bruise the lemongrass using the side of a knife (or a pestle) and slice the white part only into 0.5cm / 1/4″ slices.
- Combine lemongrass with the rest of the marinade ingredients and mix well.
- Marinate the wings in a ziplock bag, ensuring the marinade is evenly dispersed. Refrigerate for at least a few hours, preferably overnight.
- When ready to cook, transfer wings and marinade into a large bowl.
Grilling Instructions:
- Lightly oil the grill and preheat on medium low.
- Grill the wings until cooked through, avoiding high heat to prevent burning.
- Before wings are done, toss them in the marinade and sear quickly on both sides.
Oven Instructions:
- Preheat oven to 180C/350F and place the rack in the top part of the oven.
- Line a baking tray with parchment paper and place a rack on it.
- Bake wings for 20 to 25 minutes until golden brown, then turn and baste.
- Return to oven for another 10 to 15 minutes until dark golden brown. Repeat turning and basting if necessary.
Serving:
Garnish with coriander leaves and chili slices (optional).
Recipe Notes:
- Lemongrass is essential for authentic Vietnamese flavor; lime zest can be substituted for a Thai twist.
- Fish sauce is a crucial element; no substitutes will do in this recipe.
