Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings
This recipe prepares succulent Vietnamese-style chicken wings, marinated in a vibrant blend of lemongrass, ginger, garlic, fish sauce, and brown sugar. Grilled to perfection, they offer a delightful balance of sweet, savory, and tangy flavors, complemented by the crunch of roasted peanuts and fresh cilantro. An ideal appetizer or main course for gatherings.
Equipment
- 1 Food Processor For finely chopping marinade ingredients.
- 1 Large Mixing Bowl For marinating the chicken wings.
- 1 Cutting Board & Chef's Knife For ingredient preparation.
- 1 Grill Gas or charcoal, with direct and indirect heat zones.
- 1 Grill Tongs For safe handling of wings on the grill.
Ingredients
Main
- 1/2 cup roughly chopped lemongrass bottoms
- 1/3 cup fish sauce
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh ginger
- 1/4 cup chopped shallots
- 1/4 cup dry roasted peanuts chopped
- 2 tablespoons roughly chopped garlic
- 3 pounds chicken wings split at the joint, tips removed
- 3 tablespoons chopped scallion whites
- 3 tablespoons fresh lime juice
- 3 tablespoons packed light brown sugar
- 3 tablespoons peanut oil
- Kosher salt
Instructions
- Prepare the marinade ingredients: Roughly chop the lemongrass, cilantro, ginger, shallots, garlic, and scallion whites. Chop the dry roasted peanuts separately for later use.
- In a food processor, combine the chopped lemongrass, fish sauce, cilantro, ginger, shallots, garlic, brown sugar, lime juice, and peanut oil. Process until a coarse paste forms.
- Place the split chicken wings in a large mixing bowl. Pour the prepared marinade over the wings, ensuring all pieces are well coated. Season lightly with kosher salt.
- Cover the bowl and refrigerate the wings to marinate for at least 4 hours, or preferably overnight, to allow flavors to fully develop.
- Preheat your grill to a medium-high heat (around 400-450°F / 200-230°C), creating both direct and indirect heat zones.
- Arrange the marinated chicken wings on the hotter, direct heat side of the grill. Grill for 3-4 minutes per side, turning frequently, until browned and slightly charred.
- Move the wings to the cooler, indirect heat zone of the grill. Close the lid and continue to cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the wings are cooked through.
- During the last few minutes of grilling, you can return them to direct heat briefly for extra crispiness if desired, being mindful of the sugars in the marinade.
- Remove the grilled wings from the grill and let them rest for a few minutes.
- Garnish generously with the reserved chopped roasted peanuts and additional fresh cilantro or scallions before serving.
Notes
For an optimal flavor infusion, allow the chicken wings to marinate for at least 4 hours, preferably overnight, ensuring the aromatics deeply penetrate the meat. When grilling, manage the heat carefully: start with a hotter zone to achieve a beautiful char and crispy skin, then move the wings to a cooler, indirect zone to cook through without burning the sugars in the marinade. Basting occasionally with extra marinade (if reserved and boiled for safety, or fresh batch) can add depth. A final squeeze of fresh lime juice and a sprinkle of additional chopped peanuts and cilantro after grilling will brighten the flavors and add textural contrast. Watch out for flare-ups from dripping fat and sugars.