Lemongrass Grilled Chicken Wings with Rice Noodles
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 37 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 187 milligrams
- Sodium
- 1066 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 2 grams
- Sugar
- 8 grams
- Protein
- 36 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 stalk lemongrass, trimmed and finely chopped
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons packed light brown sugar
1/4 cup toasted sesame oil
2 tablespoons plus 2 teaspoons fresh lime juice, plus more if needed
Kosher salt and freshly ground pepper
2 1/2 pounds split chicken wings
6 ounces rice vermicelli noodles
1 seedless cucumber
1 red Fresno chile pepper, thinly sliced
1 cup fresh basil, mint or a combination
Directions
- Preheat a grill to medium high and prepare for indirect grilling. On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine the lemongrass, 2 tablespoons fish sauce, the brown sugar, 1 tablespoon each sesame oil, lime juice and water and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 1 minute. Pour into a heatproof bowl; stir in 1 more tablespoon lime juice.
- Toss the wings in a separate bowl with 3 tablespoons of the sauce and a pinch each of salt and pepper. Place on the cooler side of the grill (indirect heat), cover and cook, turning once, until cooked through but not browned, 15 to 25 minutes.
- Meanwhile, cook and cool the noodles as the label directs. Cut the cucumber into matchsticks. Toss in a colander with a pinch of salt; squeeze to remove the excess liquid. Add to the noodles along with the chile, herbs and remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce and 2 teaspoons lime juice; season with salt and pepper and toss, adding more lime juice to taste.
- Move the wings to direct heat; cook, turning and brushing with some of the remaining sauce, until crisp, 10 more minutes. Transfer to a bowl and toss with the remaining sauce. Serve with the noodles.