Vietnamese Lemongrass Chicken Wings
These Vietnamese chicken wings are marinated with lemongrass, garlic, lime juice, fish sauce, and brown sugar for a balance of savory, sweet, and bright flavors. They caramelize beautifully on the grill or in the oven, making them perfect for parties, game day, or a flavorful weeknight dinner.
Servings24 Portions
Prep Time15 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
24
- chicken wings2 lb
- lemongrass stalks2
- garlic, minced4 clove
- bird's eye chili1
- lime juice0.3 cup
- fish sauce0.3 cup
- soy sauce2 tbsp
- brown sugar3 tbsp
- vegetable oil2 tbsp
- oil for grilling1 tbsp
- cilantro leaves2 tbsp
Step-by-Step Instructions
01
Trim the lemongrass and use only the tender white part. Bruise it with the side of a knife, then slice it thinly so it releases its flavor into the marinade.
02
In a large bowl, combine the lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and chopped bird's eye chili. Stir until the sugar is mostly dissolved. If you want to baste the wings later, set aside 2 to 3 tbsp of the marinade before adding the chicken.
03
Add the chicken wings to the marinade and toss well to coat. Transfer to a sealed bag or covered bowl and refrigerate for at least 4 hours, or overnight for the best flavor.
04
When ready to cook, remove the wings from the refrigerator. Let any excess marinade drip off so the wings caramelize instead of steaming.
05
For grilling: Preheat a lightly oiled grill to medium-low heat. Grill the wings, turning occasionally, for 20 to 25 minutes or until cooked through and lightly charred. Brush or toss with the reserved clean marinade during the last few minutes, then grill briefly on both sides to set the glaze.
