Vietnamese Inspired Chicken Wings Food

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 CHICKEN WINGS

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.

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 INSPIRED CHICKEN WINGS

Steps:

• Mix chicken wings, baking powder, garlic powder, ¼ cup of rice flour, salt, and pepper in a large bowl. Make sure that every piece of chicken is coated in rice flour; add more if needed.
• Preheat the air-fryer to 350F for 5 minutes. After 5 minutes, spray the air fryer to prevent the chicken from sticking, and add in the chicken. Spray on some oil on top of the chicken (optional), and fry at 350F for 12 minutes.
• Depending on the size of your air fryer, you may need to do this in batches. Leave some space in between the chicken so it can be crispy up easier.
• After 12 minutes, toss the chicken around, spray a little more oil (optional) and bring the temperature up to 400F to fry for another 10-15 minutes. Every air fryer is slightly different, so keep an eye out to prevent it from burning.
• Add minced garlic, fish sauce, sugar, red pepper flakes, chicken powder, white pepper (optional), and lime juice in a large mixing bowl. Mix and taste; if you find the fish sauce too salty, add in a little bit more sugar.
• Once the chicken is fried, add the chicken to the sauce and toss with chopped cilantro.

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.