The chicken wings dish was originally created in Buffalo, New York in 1960. Since then, it has become a national phenomenon with hundreds of various takes on the classic chicken wings recipe. My take on this dish is inspired by Vietnamese cuisine.
It features a tart sauce and to give it a lighter touch, I will be roasting the chicken wings instead of deep frying them. Paired with nutritious sides packed with authentic Vietnamese flavors, the result is uniquely delicious and satisfying meal.
Chicken Wings Recipe
This fantastic Vietnamese chicken wings dish is great for any occasion, from lunch to weeknight dinners, to finger food parties and BBQs, tailgating, or even just a night of TV binge watching! This dish offers a succulent flavor. The wings are crispy on the outside, soft on the inside, and so tasty that they just melt in your mouth. This dish has never failed to impress!
This chicken wings recipe is simple and easy to prepare. It will only take less than an hour to prepare and can be tweaked according to your taste.
- 1 & 1/4 Pounds Chicken Wings
- 3/4 Cup Long Grain Brown Rice
- 1 Romaine Heart
- 1 Lime
- 1 Stalk Lemongrass
- 1 Big Bunch of Cilantro
- 1 Shallot
- 1 Tbsp Sambal Oelek
- 1 Tbsp Vegetarian Worcestershire Sauce
- 2 Tbsp Olive Oil
- Start by preheating the oven to 475 degrees Fahrenheit or 200 degrees Celsius. Line a 9 x 13 inch baking pan with aluminum foil.
2. Rinse the chicken wings with cold water. Using paper towels, pat dry the chicken wings and place them in a bowl. Drizzle or spray the meat with oil and add seasoning – salt and pepper.
3. Mix them thoroughly and arrange them in a single and even layer in the foil-lined baking pan.
4. Roast the wings for 22 to 24 minutes or until golden brown and cooked through. Remove the wings from the oven and set aside. Leave the oven on.
5. While the chicken wings roast, wash, cut and clean all fresh produce. Cut the lemongrass ends and peel off the fibrous outer layers and keep the white and pliable core and mince it. Remove the root ends of the lettuce. Pick the cilantro leaves off the stem. Use a peeler to remove the rind from the lime while avoiding the pith, and then mince it to get two teaspoons of zest. Slice the lime in quarter sizes. Peel the shallot and mince it, and then mix it with the lime juice.
6. In a separate bowl, combine the Worcestershire sauce, soy glaze, and sambal oelek (add as much as you would like the dish to be spicy). For children, reduce the amount of the sambal oelek and add a little brown sugar to lighten up the spice.
7. On a medium-high temperature, heat two teaspoons of oil in a small pot. Add the lemongrass and cook for 2 – 4 minutes or until fragrant. Add 1 ½ cups of water, salt and rice and let it boil.
8. Once boiling, cover the pot and reduce the heat temperature. Let it simmer for 18-20 minutes or until the rice is cooked. Remove from heat and add the lime zest mixture, salt and pepper.
9. While the rice cooks, add salt and pepper to the shallot-lime juice mixture. Gradually whisk in olive oil until the mixture is thoroughly combined.
10. Place the roasted wings in a large bowl. Add half of the sambal oelek sauce mixture. Toss and thoroughly coat the meat. Place the chicken wings back in the foil-lined pan, arrange them in a single and even layer, and roast for 6-8 minutes or until golden brown. Remove from the oven and add the remaining sauce.
11. In a large bowl, place the cleaned lettuce and season it with salt and pepper. Coat the salad with the olive oil mixture. Toss and mix until the lettuce is thoroughly seasoned and coated with the olive oil mixture.
12. Prepare two serving plates and place the cooked Vietnamese chicken wings, rice and salad. Garnish the serving plates with cilantro and enjoy the meal while hot.
Enjoy the dish with your family or friends. The dish can also be served alone as finger food during tailgating or game nights.
- Furious Grill, http://furiousgrill.com/
– All photos by Kendrick Kotter.