Vietnamese Chicken Wings

06 I love chicken wings. And I love Asian food. So of course, the two work together quite well.

I suspect that this recipe is not standard, but rather one of dozens that fit the definition. Like so many foods, often the recipe is a family one, and varies accordingly.

However, this was perfect in my book. Spicy, a bit hot, but not overwhelming.

Perfect snack food.

INGREDIENTS:

  • 2lbs wings, (about 12-14), cut up if you prefer or left whole.
  • 3-4 cloves garlic, minced
  • 1/4 c lime juice (about 2 whole limes)
  • 1/4 c fish sauce
  • 2 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp canola oil (or other)
  • 2 stalks of lemongrass, diced, or 1 tbsp minced.
  • 1-2 habeneros or birds-eye chile

INSTRUCTIONS:

  1. Mix all the ingredients together and place wings in it. Marinate for several hours, preferably overnight.
  2. Place wings on a grill and cook slowly.
  3. Take the marinade and pour into a saucepan and simmer for ten minutes.
  4. Use the marinade as a periodic baste as you grill the wings until they are very crispy and well charred.
  5. Serve.

SERVES: 6

NOTES: Getting the wings nicely charred is the goal here.

SOURCE: Recipe Tin Eats

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