Serves 2
55 min
Vietnamese Chicken Wings
Recipe GLPRa34572680c1790
Crispy roasted chicken wings glazed with a savory, spicy sauce and served alongside fragrant lemongrass rice and a fresh romaine salad with lime vinaigrette. This Vietnamese-inspired dish combines aromatic seasonings, tender rice, and tender greens for a complete, flavorful meal.
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Ingredients
1 1/4 pounds chicken wings
3/4 cup long grain brown rice
1 romaine heart
1 lime
1 stalk lemongrass
1 large bunch fresh cilantro
2 tablespoons soy glaze
1 shallot
1 tablespoon sambal oelek
1 tablespoon vegetarian worcestershire sauce
2 teaspoons vegetable oil
2 tablespoons olive oil
1 1/2 cups water
Salt and black pepper to taste
Directions
Preheat your oven to 475°F. Line a sheet pan with foil and set aside.
Pat the chicken wings dry with paper towels. Place them on the prepared sheet pan, drizzle with a small amount of vegetable oil, and season with salt and pepper. Toss until evenly coated, then arrange in a single layer.
Roast the chicken wings for 22 to 24 minutes, until lightly browned and cooked through (internal temperature of 165°F). Remove from the oven and set aside in a warm place; keep the oven on.
While the chicken roasts, rinse and dry all fresh produce. Trim and discard the fibrous outer layers of the lemongrass stalk until you reach the tender white core. Mince the core and set aside.
Cut off and discard the root end of the romaine heart. Rinse and dry the lettuce, then set aside.
Remove the cilantro leaves from the stems, discarding the stems. Rinse and dry the leaves; set aside.
Using a vegetable peeler, carefully remove the zest from the lime, avoiding the white pith. Mince the zest to yield about 2 teaspoons, then quarter the lime.
Peel and mince the shallot. In a small bowl, combine the minced shallot with the juice from all lime quarters. Season this mixture with salt and pepper to taste, then slowly whisk in the olive oil until well emulsified. Set the vinaigrette aside.
In another small bowl, combine the soy glaze, Worcestershire sauce, and sambal oelek according to your spice preference.
Heat 2 teaspoons of vegetable oil in a small pot over medium-high heat until hot. Add the minced lemongrass and cook, stirring frequently, for 2 to 4 minutes until fragrant.
Add the brown rice, a pinch of salt, and 1½ cups of water to the pot. Bring to a boil over high heat.
Once boiling, cover the pot and reduce the heat to low. Simmer for 18 to 20 minutes until all water is absorbed and the rice is tender.
Remove the rice from the heat and stir in the lime zest. Season with additional salt and pepper to taste.
Transfer the roasted chicken wings to a large bowl. Pour half of the spicy sauce over the wings and toss thoroughly to coat evenly.
Return the sauced chicken wings to the foil-lined sheet pan, arranging them in a single layer. Roast for 6 to 8 minutes until browned, then remove from the oven. Drizzle with the remaining sauce.
Place the romaine lettuce in a large bowl and season lightly with salt and pepper. Add enough of the lime vinaigrette to coat the salad, tossing gently to combine. Taste and adjust seasoning as needed.
Divide the glazed chicken wings, lemongrass rice, and dressed salad between two plates. Garnish each plate with fresh cilantro and serve immediately.
