Vietnamese Chicken Wings

Steps

• 1

  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.

  Ingredients

  • 2 Pound chicken wings

• 2

  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.

  Ingredients

  • 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 roughly chopped lemongrass bottoms

  • 2 Tablespoon brown sugar, packed

  • Cup fish sauce

  • 2 Tablespoon lime juice

  • 2 Tablespoon peanut oil

• 3

  When ready to cook, start your Traeger grill on Smoke. Preheat with lid closed, 5 minutes.

• 4

  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.

• 5

  Place the wings on the grill, season with 1 tsp salt and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 2/3 Teaspoon Salt

• 6

  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

• 7

  Remove wings from grill, place the wings on a serving platter and garnish with the peanuts and cilantro. Enjoy!

  Ingredients

  • 1/8 Cup Peanuts, Dry-Roasted, Chopped

  • 1/8 Cup cilantro, finely chopped