Pho Inspired Grilled Chicken Wings Recipe
- PREP 1hrs 20min
- COOK 20min
- TOTAL 1hrs 40min
These Vietnamese pho-inspired wings are a must-try. By first grilling the wings over low, indirect heat the skin and fat render. Then we move the wings to a hotter, more direct heat until they become golden brown and slightly charred.
You Will Need
Grilled Wings
2 pounds chicken wings
2 scallions
3 quarter-sized coins fresh ginger, crushed with the side of a large knife
3 cloves garlic, crushed with the side of a large knife
Zest of 1 lime, peeled or finely grated
1/4 cup fresh lime juice (1 to 2 limes)
2 tablespoons fish sauce (see notes below for our fish sauce buying guide)
1 tablespoon neutral flavored oil, such as grape seed or canola
2 teaspoons Sriracha hot sauce
1 tablespoon sugar
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground clove
Sriracha Dipping Sauce
1/4 cup mayonnaise, try our homemade mayonnaise recipe
2 teaspoons Sriracha hot sauce
2 teaspoons fresh lime juice
1/4 teaspoon fresh ground black pepper
Salt, to taste
Directions
Marinate Chicken
Cut the scallions where the white turns to green. Remove the ends then chop the white part and save the green tops for serving.
Combine white part of scallions, ginger, garlic, lime zest, lime juice, fish sauce, oil, Sriracha, sugar, coriander, pepper and clove in a large resealable plastic bag. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
Grill Wings
Prepare grill for indirect heat. Remove wings from marinade and place, skin-side-up on grill. Cover grill and cook until fat has rendered and an instant-read thermometer reads close to 165º F, about 10 minutes.
Move the wings over direct heat. Grill, turning occasionally, until wings are golden brown and slightly charred, 5 to 10 minutes. Stay close to watch for the occasional flare up. If this happens, move the wings to a slightly cooler part of the grill.
To Finish
Make dipping sauce by combining mayonnaise, Sriracha, lime juice and black pepper in a small bowl; season to taste with salt and/or more Sriracha.
Transfer wings to a platter. Thinly slice the green ends of the green onion from earlier then scatter over wings. Serve alongside dipping sauce.
Adam and Joanne's Tips
- How to Set Up Your Grill for Wings: We like to use both indirect and direct heat to grill wings.For a gas grill, preheat the grill with all burners on high. Turn one side off or to low – this will be the side you start your wings. After the fat has rendered, move the wings to the side with burner still on. For a charcoal grill: Bank most of the coals on one side of the grill. The side with little to no coals will be the side you start your wings. After the fat has rendered, move the wings to the side with more coals.
- Fish Sauce Buying Guide: Our fish sauce sits within arm’s reach of our stove. We use it in everything and absolutely will not make pho soup without it, which is why you see it in this recipe. We’ve come to trust the Three Crabs brand of fish sauce, which you can buy online or in Asian markets. When shopping for fish sauce, look for glass bottles, not plastic and allow price to guide you. Go for the mid to high priced fish sauce (which will run you $4 to $5). You can sometimes find fish sauce in grocery stores, but we’ve had the most success shopping at International or Asian markets since they have a much better selection. Another premium fish sauce brand is Red Boat. It’s excellent.
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