Vietnamese Grilled Chicken Wings


Spiced and grilled chicken wings are terrific. Goes with the accompanying Nuoc Cham Sauce, a universal Vietnamese condiment. Use with spring rolls, noodle dishes or grilled meats such as my Kaffir lime wings.
1/2 cup chicken bouillon powder (weird I know, but it works)
1/2 cup Vietnamese chili sauce (Sriracha works too)
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot (onion works fine too)
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo chicken wings
1 cup cilantro leaves
1 cup roasted peanuts, chopped

Nuoc Cham Sauce (3/4 cup yield)
1-2 Thai bird chilies (hot!), cut into rings
1 teaspoon minced garlic
1/4 cup granulated sugar
1/2 cup warm water
3 tablespoons Fresh lime juice
1/4 cup Fish sauce
1 tablespoon finely shredded carrots
1 Nuoc Cham Sauce: Cut one chili into thin rings and mince any remaining chilies. In a bowl, combine minced chilies, garlic, sugar, water and lime juice. Whisk until dissolved. Add chili rings and carrots

2 Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.

3 Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.

4 To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.

5 Transfer to a platter and top with cilantro leaves and peanuts.

wings  use metric
original recipe yield: 24 Wings

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