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Wednesday, April 12, 2017

VIETNAMESE- STYLE CHICKEN WINGS

This dish is inspired by the talents of my culinary assistant, Alain Joseph—
and let me tell you, these wings are so delicious, they’re gonna knock your
socks off!

3 to 31⁄2 pounds chicken wings, separated at the joints, tips reserved for another use
1⁄2 cup roughly chopped lemongrass bases
1⁄4 cup chopped shallots
1⁄4 cup chopped fresh ginger
3 tablespoons chopped green onions (white part only)
3 tablespoons packed light brown sugar
2 tablespoons roughly chopped garlic
1⁄3 cup Vietnamese fi sh sauce (nuoc nam)
3 tablespoons freshly squeezed lime juice
3 tablespoons peanut oil
1 teaspoon salt
1⁄4 cup chopped dry- roasted salted peanuts
1⁄4 cup chopped fresh cilantro

1. Rinse the wing pieces under cold running water and pat them dry with paper towels. Set them aside in a resealable plastic bag.
2. Combine the lemongrass, shallots, ginger, green onions, brown sugar, garlic, fi sh sauce, lime juice,
and peanut oil in a food pro cessor and pro cess until smooth. Pour the marinade over the chicken wings, and seal the bag. Refrigerate overnight.
3. Preheat a grill to medium.
4. Remove the chicken wings from the marinade, reserving the marinade. Place the wings on the
grill and season them with the salt. Cook, turning frequently and basting often with the marinade, for
15 minutes. Discard any remaining marinade and continue to grill the wings until cooked through, 8 to 10 minutes longer.
5. Place the chicken on a platter, and garnish with the chopped peanuts and cilantro. Serve immediately.

4 to 6 appetizer servings
Emeril at the Grill.pdf

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