Time: 40 min.
Complexity: easily
Servings: 4

This chicken wings recipe uses two grill zones: first in a cooler zone, and then directly over the coals. This allows the chicken to cook thoroughly inside, while the skin cooks more slowly and evenly. The quick sear at the end allows the glaze on the wings to caramelize, making them deliciously delicious.

Ingredients:

• 1 stalk lemongrass, trimmed and finely chopped
• 2 tbsp + 2 tsp fish sauce
• 2 tbsp. l. brown sugar
• 1/4 cup dark sesame oil
• 2 tbsp + 2 tsp freshly squeezed lime juice, add more if needed
• 1.1 kg chicken wings, cut in half (tips removed)
• 170 g rice noodles
• 1 seedless cucumber
• 1 red Fresno pepper, thinly sliced
• 1 cup fresh basil or mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, rice noodles, cucumbers, Fresno pepper, basil, mint, sesame oil, lime juice, fish sauce

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Preparation:

Step 1
• Preheat grill to medium-high heat, preparing indirect heat (on a charcoal grill, rake coals to one side; on a gas grill, turn off half the burners).
Step 2
• In a small saucepan, combine lemongrass, 2 tablespoons fish sauce, brown sugar, 1 tablespoon each sesame oil, lime juice, and water, along with a pinch of salt and black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves, about 1 minute. Transfer to a heatproof bowl; add another 1 tablespoon lime juice.
Step 3
• In a separate bowl, toss the wings with 3 tablespoons of the sauce and a pinch of salt and black pepper. Transfer to the cooler side of the grill (indirect heat), cover, and cook, turning once, until cooked through but not browned, 15–25 minutes.
Step 4
• Meanwhile, cook and cool the noodles according to package directions. Slice the cucumber into strips. Drain in a colander, sprinkle with a pinch of salt, and squeeze out any excess liquid.
Step 5
• Add the cucumbers to the noodles along with the chili, herbs, and the remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce, and 2 teaspoons lime juice; season with salt and pepper and toss to combine, adding more lime juice to taste.
Step 6
• Transfer the wings to the direct heat of the grill; cook, turning and brushing with sauce, until crisp, another 10 minutes. Transfer to a bowl and toss with the remaining sauce. Serve with noodles.

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