By Traeger Kitchen
Vietnamese marinade infuses wings with a punch of flavor to give your tastebuds a sample of Southeast Asia.
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|2 Pound||chicken wings|
|1 1/3 Tablespoon||garlic, minced|
|1/8 Cup||finely chopped shallot|
|1/8 Cup||ginger, minced|
|2 Tablespoon||Scallion whites, chopped|
|1/3 Cup||Lemongrass Bottoms, chopped|
|2 Tablespoon||packed brown sugar|
|2 Tablespoon||lime juice|
|2 Tablespoon||peanut oil|
|1/8 Cup||Peanuts, Dry-Roasted, Chopped|
|1/8 Cup||cilantro, finely chopped|
Split wings at the joint and remove the tips. Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl.
2 Pound chicken wings
Combine the garlic (roughly chopped), shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice, and peanut oil in a food processor and process until smooth. Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
1 1/3 Tablespoon garlic, minced
1/8 Cup finely chopped shallot
1/8 Cup ginger, minced
2 Tablespoon Scallion whites, chopped
1/3 Cup Lemongrass Bottoms, chopped
2 Tablespoon packed brown sugar
Cup fish sauce
2 Tablespoon lime juice
2 Tablespoon peanut oil
When ready to cook, start your Traeger grill on Smoke. Preheat with lid closed, 5 minutes.
Remove the wings from the marinade. Reserve the marinade and put in a small pot and bring to a boil and then remove from heat. Use to brush the wings while they cook.
Place the wings on the grill, season with 1 tsp salt and smoke for 30 minutes.
180 ˚F / 82 ˚C
2/3 Teaspoon salt
After 30 minutes, increase grill temperature to 350 degrees F and roast for 45 to 50 minutes turning once halfway through and brushing on reserved sauce when turned.
350 ˚F / 177 ˚C
Remove wings from grill, place the wings on a serving platter and garnish with the peanuts and cilantro. Enjoy!
1/8 Cup Peanuts, Dry-Roasted, Chopped
1/8 Cup cilantro, finely chopped