Vietnamese Lime Chicken Wings
Rebecca Cardisco
Ingredients and Directions
Ingredients
1/2 cup Vietnamese chili sauce
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo wing
1 cup cilantro leaves
1 cup roasted peanuts, chopped
Directions
Being by 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.
Build a hot charcoal fire on one side of the grill. Set the chicken on the opposite side id the grill. Cover the grull and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.
To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.
Transfer to a platter and top with cilantro leaves and peanuts.
You take 1/2 and multiply it by 1/24. That will equal 1/48. Then you cross-multiply 1/48 by x/20. One times 20 equals 20, so your new equation is 20/48 equals 48x/48. To get the varible by itself you'll need to divide that side by 48. After that 20/40 reduced is 5/12.
Chicken wings marinating
Finished product of Vietnamese Lime Chicken Wings
Wing nearly done cooking.