Grilled Vietnamese Style Chicken Wings Food

GRILLED VIETNAMESE CHICKEN WINGS

Steps:

• Remove the tip of the chicken wings and discard. Separate the wings into two pieces. Rinse well under cold running water. Pat dry with a paper towel.
• Combine together brown sugar, garlic, lime juice, turmeric, fish sauce, black pepper and oil in a large bowl. Season with salt. Set aside.
• Add chicken to the bowl, and coat well with the sauce. Marinate in the refrigerator for at least 1 hour or overnight if possible.
• When chicken is ready to cook, preheat grill.
• Arrange the wings over the grill in one layer. Grill, turning occasionally, for 20-25 minutes or until chicken is cooked through.
• To make the slaw, place the shredded veggies in a large bowl.
• To make the dressing, place rice wine vinegar, sugar, fish sauce and sweet chili sauce in a small jar with lid. Shake well for a minute or two or until all the ingredients are well combined.
• Pour dressing over the veggies. Mix well. Set aside for 10 minutes to develop the flavors. Garnish with mint leaves.
• Serve grilled chicken with slaw and/or jasmine rice.

VIETNAMESE CHICKEN WINGS

Steps:

• Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4" slices, thick enough to pick off later if any stick to the wings.
• Combine lemongrass with the rest of the marinade ingredients and mix well.
• Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
• Marinate for at least a few hours, preferably overnight.
• When ready to cook, pour the wings and marinade into a large bowl.

VIETNAMESE LIME CHICKEN WINGS

Steps:

• Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.
• Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.
• To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.
• Transfer to a platter and top with cilantro leaves and peanuts.

VIETNAMESE GOLDEN CHICKEN WINGS

Steps:

• Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

GRILLED VIETNAMESE CHICKEN

Steps:

• Heat grill.
• Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
• Make shallow slits across the chicken breast, going a little deeper in the thick end.
• Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
• Put the chicken in the marinade and make sure some gets in the slits.
• This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
• Place on grill and cook for 8 to 10 minutes, until no longer pink.
• Turn once during cooking.

VIETNAMESE GRILLED CHICKEN WINGS

Steps:

• Rinse the wing pieces 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, green onions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in the bowl of a food processor and process until smooth. Pour the marinade over the chicken wings and place in a plastic resealable food storage bag. Refrigerate overnight.
• Preheat the grill to medium and remove the wings from the marinade. Reserve the marinade to brush the wings while they cook. Place the wings on the grill and season with the salt, and cook, turning over every few minutes and basting with the marinade for the first 18 minutes or so. Continue to cook the wings until cooked through, about 8 to 10 minutes more.
• Place the chicken on a serving platter and garnish with the chopped peanuts and chopped cilantro. Serve immediately.