Grilling chicken wings at home is easy, not to mention, chicken wings are perfect on the grill thanks to their high ratio of skin to meat. We’ve already shared our Grilled Lemon Garlic Chicken Wings Recipe with you. This time we wanted to pull inspiration from one of our favorite recipes on Inspired Taste, our Vietnamese Pho Soup recipe. If you haven’t had Pho before, you really need to try it. It’s an insanely delicious, crave-worthy Vietnamese noodle soup, made from beef or chicken bones, ginger, onions and lots of aromatic spices. It’s nothing short of soup perfection.
How to Grill Chicken Wings
We’ve worked as many of the flavors found in Pho into the marinade for this chicken wings recipe as we could. There is garlic, ginger, fish sauce, coriander and lime. These are excellent grilled. Let me show you how we do it. Step one for grilled wings is to marinate — we like to leave the wings in the marinade at least 1 hour and will go longer if we have the time. Everything is tossed into a resealable bag — there’s green onion, ginger, garlic, fish sauce, lime, a little sugar, coriander and some spice from Sriracha. Then after some time marinating, they are ready to grill. When it’s time to grill, use both indirect and direct heat. Start them skin-side up over low or indirect heat, close the lid and leave them for 10 to 15 minutes. Once the skin and fat have rendered, grill the wings over high or direct heat, turning occasionally, until golden brown and just slightly charred. To serve, we whip up a quick and simple dipping sauce made from mayonnaise, a little Sriracha and lime. It’s creamy, a tiny bit hot and has just the right amount of bite from the lime. By the way, this recipe works beautifully with chicken thighs and chicken breast so be sure to print it, pin it or save it however you like. Enjoy! Recipe updated, originally posted July 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne 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 2 teaspoons Sriracha hot sauce 2 teaspoons fresh lime juice 1/4 teaspoon fresh ground black pepper Salt, to taste 2Combine 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. 2Move 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. 2Transfer wings to a platter. Thinly slice the green ends of the green onion from earlier then scatter over wings. Serve alongside dipping sauce.
