Grilled Vietnamese Chicken Wings

Indulge in the tantalizing flavors of Vietnam with these grilled chicken wings, infused with a zesty marinade and cooked to perfection on the barbecue or in the oven.

Ingredients:

• 2 lb / 1 kg chicken wings, cut into wingettes and drumettes
• Oil for grilling

Marinade:

• 4 cloves minced garlic
• 1/4 cup lime juice (2 to 3 limes)
• 1/4 cup fish sauce
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp vegetable oil
• 2 stalks lemongrass

Optional Garnishes:

• 1 bird’s eye chili, finely chopped
• Coriander leaves

Instructions:

1. Bruise the lemongrass using the side of a knife (or a pestle) and slice the white part only into 0.5cm / 1/4″ slices.
2. Combine lemongrass with the rest of the marinade ingredients and mix well.
3. Marinate the wings in a ziplock bag, ensuring the marinade is evenly dispersed. Refrigerate for at least a few hours, preferably overnight.
4. When ready to cook, transfer wings and marinade into a large bowl.

Grilling Instructions:

• Lightly oil the grill and preheat on medium low.
• Grill the wings until cooked through, avoiding high heat to prevent burning.
• Before wings are done, toss them in the marinade and sear quickly on both sides.

Oven Instructions:

• Preheat oven to 180C/350F and place the rack in the top part of the oven.
• Line a baking tray with parchment paper and place a rack on it.
• Bake wings for 20 to 25 minutes until golden brown, then turn and baste.
• Return to oven for another 10 to 15 minutes until dark golden brown. Repeat turning and basting if necessary.

Serving:

Garnish with coriander leaves and chili slices (optional).

Recipe Notes:

1. Lemongrass is essential for authentic Vietnamese flavor; lime zest can be substituted for a Thai twist.
2. Fish sauce is a crucial element; no substitutes will do in this recipe.