Vietnamese Chicken Wings

Ingredients

Units of Measurement:

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Steps

• 1

  Split wings at the joint and remove the tips. Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl.

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  Ingredients

  • 2 Pound chicken wings

• 2

  Combine the garlic (roughly chopped), shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice, and peanut oil in a food processor and process until smooth. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

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  Ingredients

  • 1 1/3 Tablespoon garlic, minced

  • 1/8 Cup finely chopped shallot

  • 1/8 Cup ginger, minced

  • 2 Tablespoon Scallion whites, chopped

  • 1/3 Cup Lemongrass Bottoms, chopped

  • 2 Tablespoon brown sugar, packed

  • Cup fish sauce

  • 2 Tablespoon lime juice

  • 2 Tablespoon peanut oil

• 3

  When ready to cook, start your Traeger grill on Smoke. Preheat with lid closed, 5 minutes.

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• 4

  Remove the wings from the marinade. Reserve the marinade and put in a small pot and bring to a boil and then remove from heat. Use to brush the wings while they cook.

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• 5

  Place the wings on the grill, season with 1 tsp salt and smoke for 30 minutes.

  

  Grill: 180 ˚F

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  Ingredients

  • 2/3 Teaspoon salt

• 6

  After 30 minutes, increase grill temperature to 350 degrees F and roast for 45 to 50 minutes turning once halfway through and brushing on reserved sauce when turned.

  

  Grill: 350 ˚F

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• 7

  Remove wings from grill, place the wings on a serving platter and garnish with the peanuts and cilantro. Enjoy!

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  Ingredients

  • 1/8 Cup Peanuts, Dry-Roasted, Chopped

  • 1/8 Cup cilantro, finely chopped