Serves 24
75 min
Vietnamese Lime Chicken Wings
Recipe GLPRed632d490051ba
Juicy, charred chicken wings coated in a vibrant marinade of chicken bouillon, Vietnamese chili sauce, honey, and fresh kaffir lime leaves. These wings are grilled low-and-slow away from direct heat, then finished over hot coals for a caramelized exterior. Topped with fresh cilantro and roasted peanuts for a perfect balance of heat, sweetness, and crunch.
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Ingredients
½ cup chicken bouillon powder
½ cup Vietnamese chili sauce
½ cup honey
½ cup cooking oil
½ cup shallots, pureed
¼ cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo chicken wings
1 cup fresh cilantro leaves
1 cup roasted peanuts, chopped
Directions
In a large bowl, whisk together the chicken bouillon powder, Vietnamese chili sauce, honey, cooking oil, pureed shallots, rice vinegar, and finely chopped kaffir lime leaves until well combined and smooth. Divide the marinade in half—set one half aside in a small bowl for brushing the wings later. Place the remaining marinade in a large resealable plastic bag. Add all 24 chicken wings to the bag, seal it, and gently massage to coat them evenly. Refrigerate for 30 minutes to 1 hour, turning the bag occasionally for consistent marinating.
Prepare your grill by arranging hot charcoal on one side only, creating a two-zone fire. Once the charcoal is hot and glowing, place the marinated chicken wings on the cooler side of the grill, away from the direct heat. Cover the grill and cook for 25 to 30 minutes, rotating the wings halfway through to ensure even cooking. The wings should be nearly cooked through at this point, with the internal temperature reaching 165°F when checked with a meat thermometer.
Once the wings are nearly cooked through, brush them generously with the reserved marinade. Move the wings directly over the hot coals and grill for 2 to 3 minutes per side, watching carefully until they develop a light char and caramelized edges.
Transfer the finished wings to a serving platter. Garnish generously with fresh cilantro leaves and chopped roasted peanuts. Serve warm and enjoy.
