- 3 to 3 1/2 pounds wings, separated at the joints, wing tips reserved for another purpose
- 2 tablespoons roughly chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh ginger
- 3 tablespoons chopped green onion bottoms
- 1/2 cup roughly chopped lemongrass bottoms
- 3 tablespoons packed light brown sugar
- 1/3 cup fish sauce
- 3 tablespoons lime juice
- 3 tablespoons peanut oil
- 1 teaspoon salt
- 1/4 cup dry-roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro leaves
Vietnamese-Style Wing Sauce
- 1/2 cup hoisin sauce
- 3 tablespoons sugar
- 1/2 cup water
- 1 tablespoon chopped garlic
- Juice from 1 lime
- 1 small jalapeno, chopped
Rinse the wing pieces under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, green onions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in the bowl of a food processor and process until smooth. Pour the marinade over the chicken wings and place in a plastic resealable food storage bag. Refrigerate overnight.
Preheat the grill to medium and remove the wings from the marinade. Reserve the marinade to brush the wings while they cook. Place the wings on the grill and season with the salt, and cook, turning over every few minutes and basting with the marinade for the first 18 minutes or so. Continue to cook the wings until cooked through, about 8 to 10 minutes more.
Place the chicken on a serving platter and garnish with the chopped peanuts and chopped cilantro. Serve immediately with the wing sauce if desired.
For the Vietnamese-Style Wing Sauce: Add the hoisin, sugar, water, garlic, lime juice and jalapeno to a small blender or food processor. Puree until smooth. Transfer to a small pot and simmer over medium heat for 5 minutes until sugar is dissolved. Remove from the heat and cool completely. Serve at room temperature. The sauce will hold refrigerated for up to 1 week. Yield: about 1 cup