Grilled Vietnamese Chicken WingsNagi
Juicy Vietnamese chicken wings infused with lemongrass, lime, and fish sauce, pressure-cooked to tenderness then finished on the grill for irresistible char and flavor.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Grill or grill pan
Ingredients
Main ingredients
- 2 lb chicken wings cut into wingettes and drumettes
- 4 cloves garlic minced
- ¼ cup fresh lime juice about 2 to 3 limes
- ¼ cup fish sauce for umami flavor
- 2 tablespoon soy sauce adds depth and color
- 3 tablespoon brown sugar adds caramelized sweetness
- 2 tablespoon vegetable oil keeps wings juicy
- 2 stalks lemongrass trimmed and minced
- 1 bird’s eye chili finely chopped
- fresh coriander leaves for garnish (optional)
Instructions
Instructions
- Trim lemongrass stalks and finely mince the white part.
- Mix garlic, lime juice, fish sauce, soy sauce, brown sugar, oil, lemongrass, and chili in a large bowl.
- Add chicken wings to marinade, toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Spray or brush grill pan with oil. Transfer wings and marinade to pressure cooker. Lock lid and build pressure.
- Cook under pressure for 6 minutes. Let pressure release slowly.
- Drain extra marinade and grill wings over medium-high heat for 12–15 minutes, flipping until golden and charred.
Notes
Grilling at the end enhances flavor and adds crispy char marks. Make marinade ahead for quicker prep. For milder wings, omit chili.