There are so many different ways to flavor chicken wings the choices can be overwhelming. In addition, there are so many ways to cook chicken wings it is hard to find a place to start. One thing is for certain: Even with all the varieties there are few things more satisfying than good chicken wings! For this recipe we decided to smoke the wings first then toss them in a mixture influenced with the flavors of Vietnam. Sit back, grab a cold Angkor Beer, and enjoy our recipe for Smoked Vietnamese Chicken Wings on the Big Green Egg.
Smoked Vietnamese Chicken Wings on the Big Green Egg
We blended together some cilantro, garlic, fish sauce, fresh lime juice, and a chopped jalapeno.
Preheated the Big Green Egg to 225°, placed some hickory and apple wood chunks, and put the plate setter in place for indirect grilling (smoking).
To get that crispy chicken skin, dry the wings out before putting them on the smoker. For this cook we just lightly salted the dry chicken wings then placed them on the BGE using the raised grid.
We turned the wings over about 40 minutes in to the cook and then took them off around the 90 minute mark. The skin is nice and golden brown and crispy. Full of smoky flavor!
We then mixed the purée with the melted butter and tossed the wings to coat evenly. We added some chopped peanuts to give it some extra crunch (optional but adds to the delicious-ness!).
We served the wings with ginger rice and an easy cucumber and carrot salad. Enjoy!!!
- 2 Lbs chicken wings
- Salt & Pepper
- 1½ c cilantro
- 1 garlic clove
- 2 Tbls fish sauce
- 2 Tbls fresh lime juice
- 1 Jalapeno (chopped)
- 6 Tbls butter (melted)
- Dry the wings out before smoking.
- Cover the wings in salt & pepper.
- Preheat the BGE to 225°.
- Use plate setter for indirect heat.
- Place wood chunks on coals.
- Place wings in the BGE.
- Cook for 90 minutes or until you see the wings are golden brown.
- Purée the cilantro, garlic, fish sauce, lime juice, and jalapeno.
- Toss the wings with the Purée and melted butter.