Grilled Vietnamese-style Chicken Wings

Another first here on the blog . . . In 970 posts I have yet to post a recipe by Emeril Lagasse. This one comes courtesy of the Food Network where it appeared in 2006 on an episode of Emeril Live. I should confess that I've never been a huge fan of Emeril - all of the 'bam' this and 'kick it up' and 'essence' has just been too much. However when I found this after google about for 'grilled chicken wings' I was intrigued.

The wings marinate in a full-flavoured Vietnamese marinade for up to 24 hous and then are quickly grilled. One of our guests doesn't appreciate the happy burn of spicey foods so we thought that she would appreciate this. I added this to the menu for Sunday and they were a huge hit. 'Someone' liked them so much that the wing that fell on the ground as I was removing them from the BBQ was even consumed! LOL

I apologize for the pic. . . I was so into the laughter with our friends that I never managed to take pictures so this was recreated at 6 a the next morning! Apparently i was a bad blogger. I shall never get a book deal a la Juie Powell!

I followed the recipe as printed with one exception - I did NOT baste the wings while they grilled. I am always nervous about using anything that has touched raw chicken as a basting sauce. I'm sure Emeril wouldn't poison us but I wasn't taking chances.

If you're looking for something just a bit different that traditional grilled wings, do give these a try!

Enjoy!

Grilled Vietnamese-style Chicken Wings

3 to 3 1/2 pounds wings, separated at the joints, wing tips reserved for another purpose
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped green onion bottoms
1/2 cup roughly chopped lemongrass bottoms
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons lime juice
3 tablespoons peanut oil
1 teaspoon salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro leaves

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.

Comments

[Anne]

Urgh...just dribbled coffee down my chin from bursting out laughing at the thought of you recreating a plate of chicken wings at 6 in the morning! Too funny!!!

[Laura]

I know what you mean about Emeril. Paul knows he can always get me riled up by throwing out an "Oh yeah babe". Makes my skin crawl. I grudgingly admit, however, that the man cooks some terrific food.

[JDeQ]

Anne - perhaps it is an indication of how crazy I am! LOL

I know Laura. I try to fight it too. Happily when you peel away the hype and gimicks there is great food there.