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Smoked Vietnamese Chicken Wings on the Big Green Egg
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Smoked Vietnamese Fish Sauce Wings on the Big Green Egg

Learn to perfect Smoked Vietnamese Fish Sauce Wings on the Big Green Egg. This recipe delivers a sticky umami glaze and crispy skin
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: Big Green Egg, chicken wings, The BBQ Buddha, wing wednesday
Servings: 4
Author: The BBQ Buddha

Ingredients

  • 2 pounds chicken wings
  • Salt & Pepper to taste
  • 1 1/2 cup cilantro coarsely chopped
  • 1 garlic clove minced
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 Jalapeno chopped
  • 6 tbsp butter melted

Instructions

  • Dry the wings out before smoking.
  • Cover the wings in salt & pepper.
  • Preheat the Big Green Egg to 250°.
  • 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 or until they measure 160°F.
  • At the 2-hour mark increase temperature to 350°F and cook wings another 20-30 minutes (or until they measure 175°F) 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!