Grilled chicken wings with nut-onion spread in Vietnamese – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Chef Adam Gertler Time: one hour. 15 minutes. Difficulty: easy. Quantity: 24 wings. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 whole large chicken wings
- 1/2 tbsp. chicken broth powder
- 1/2 tbsp. Vietnamese chili sauce (Sriracha sauce is suitable)
- 1/2 tbsp. honey
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. shallot puree (regular onion is also suitable bow)
- 1/4 Art. rice vinegar
- 20 finely chopped kaffir lime leaves
- 1 tbsp. cilantro leaves
- 1 tbsp. chopped roasted peanuts
Recipes with similar ingredients: chicken wings, sriracha sauce, rice vinegar, shallots, Peanuts, cilantro, honey
Recipe preparation:
- Mix chicken concentrate (horror of course, but effective), sauce chili, honey, oil, shallots, vinegar and lime leaves and beat until the formation of a homogeneous paste. Leave some grease paste and put the rest in a tight plastic bag. Shuffle chicken wings with pasta, putting them in a bag and leave marinate for 30-60 minutes.
- Light a fire using coals on one side of the grill. Put the wings on the grill opposite the hot coal. Close the grill and fry the chicken until almost cooked, 25-30 minutes. In the middle turn the wings to cook evenly. To finish cooking the wings, grease them with the remaining paste and grill directly over hot coals until characteristic stripes. Put the chicken on a plate and sprinkle with cilantro and peanuts.
