Vietnamese Lime Chicken Wings

Rebecca Cardisco

Ingredients and Directions


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


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.

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