Grilled Vietnamese-Style Chicken Wings: A Recipe by Emeril Lagasse | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida


Grilled Vietnamese-Style Chicken Wings: A Recipe by Emeril Lagasse

Earlier in the week, we interviewed Chef Emeril Lagasse. If you missed the interview, you can read it here and here. We're now sharing one of Emeril's recipes with you. These Vietnamese-style wings are inspired by a dish that's on the menu at Chef Emeril's restaurant NOLA in New Orleans - Miss Hay's Stuffed Chicken Wings, named after one of his long-time cooks who has worked with Emeril for over 15 years.

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.

Makes 4 to 6 appetizer portions

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

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