VIETNAMESE CHICKEN WINGS
Vietnamese Chicken Wings - sticky sweet and savory chicken wings recipe with fish sauce, garlic and sugar marinade. These oven baked chicken wings are delicious and addictive!
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 2h40m
Number Of Ingredients 7
Steps:
- Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
- In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
- Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
- Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.
Nutrition Facts : Calories 538 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 850 milligrams sodium, Sugar 9 grams sugar
VIETNAMESE CHICKEN WINGS
These wings are marinaded in classic Vietnamese flavours then grilled to perfection on the barbecue! They can also be cooked in the oven.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Barbecue BBQ Finger Food
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 270 g, Calories 387 kcal, Carbohydrate 7.2 g, Protein 49.4 g, Fat 16.9 g, SaturatedFat 4.3 g, Cholesterol 148 mg, Sodium 1372 mg, Sugar 5.2 g
EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS
Steps:
- 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.
VIETNAMESE GOLDEN CHICKEN WINGS
Posting for ZWT6 Asia region. Recipe is from allrecipes.com/Asia. Prep time includes 2 hour marinate time.
Provided by Papa D 1946-2012
Categories Lunch/Snacks
Time 3h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
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°F Line a 9 x 13 baking dish with aluminum foil.
- Remove wings from marinade, reserving extra marinade. 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 - 45 minutes.
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 GRILLED CHICKEN WINGS
Make and share this Vietnamese Grilled Chicken Wings recipe from Food.com.
Provided by Vicki in CT
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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IKE'S VIETNAMESE FISH SAUCE WINGS RECIPE
From foodandwine.com
4/5 Author Andy Ricker
- In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
- In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
- In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.
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