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 I 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 Big Green Egg Smoked Vietnamese Style Chicken Wings .
Big Green Egg Smoked Vietnamese Style Chicken Wings
Blend together some cilantro, garlic, fish sauce, fresh lime juice, and a chopped jalapeno then set aside.
Preheat the Big Green Egg to 225° F, place 2-3 hickory and apple wood chunks in with the lit charcoal, and put the ConvEGGtor 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 lightly salt the dry chicken wings then place them on the Big Green Egg using a raised cooking surface like the EGGspander.
Flip the wings over 1-hour into the cook and let them smoke for another hour. At the 2-hour mark increase the temperature of your Big Green Egg to 350°F and let the wings cook another 20-30 minutes until the skin gets golden brown and crispy.
Finally, mix the purée with the melted butter and toss with the wings to coat evenly. Add some chopped peanuts as a garnish to give it some extra crunch (optional but adds to the deliciousness).
Serve the wings with ginger rice and a cucumber and carrot salad. Enjoy!!!
Big Green Egg Smoked Vietnamese Style Chicken Wings
Ingredients
- 2 Lbs chicken wings
- Salt & Pepper to taste
- 1 1/2 c cilantro coarsely chopped
- 1 garlic clove minced
- 2 Tbls fish sauce
- 2 Tbls fresh lime juice
- 1 Jalapeno chopped
- 6 Tbls butter melted
Instructions
- Dry the wings out before smoking.
- Cover the wings in salt & pepper.
- Preheat the Big Green Egg to 225°.
- Place 3-4 wood chunks on lit coals.
- Use ConvEGGtor for indirect heat.
- Place wings in the Big Green Egg.
- Cook for 1-hour, flip and cook another 1-hour.
- At the 2-hour mark increase temperature to 350°F and cook wings another 20-30 minutes until crispy and golden brown.
- Purée the cilantro, garlic, fish sauce, lime juice, and jalapeno.
- Toss the wings with the Purée and melted butter.
- Serve and enjoy!
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