Vietnamese Lime Chicken Wings (Grill or Broil)
3 Tbspchicken bouillon powder
1/4 cvietnamese chili sauce (sriracha works ok, too)
1/2 ccooking oil
1/2 cpureed shallots (or onion)
1/4 crice vinegar
20kaffir lime leaves (or use zest of 3 or 4 limes if kaffir leaves aren't available)
24 jumbowhole chicken wings
1 ccilantro, chopped (for garnish(
1 cpeanuts, finely chopped (for garnish)
How to Make Vietnamese Lime Chicken Wings (Grill or Broil)
- 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.
- TO GRILL: 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.
TO OVEN BAKE: preheat oven to 400°F, and bake for about 40 minutes, and continue with Steps #3 and #4.
- To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly, about 5 minutes. (Or, if wings were baked in the oven in Step #2, brush with reserved paste and place wings under broiler for 5 minutes until slightly charred).
- Transfer to a platter and top with cilantro leaves and chopped peanuts.