Vietnamese Nuoc Cham Chicken Wings

Vietnamese Nuoc Cham Chicken Wings





Chicken wings are a blank canvas for flavor.  When I want to try something different, chicken wings are one of the first places I turn.  Whether you’re making traditional buffalo wings or experimenting with new flavors, it is almost impossible to mess up a chicken wing.  These Vietnamese Nuoc Cham Chicken Wings are a perfect example of how you can try something new and eat something familiar at the same time.

Notes

Vietnamese food is not as well known as Chinese, Japanese, or Thai food, but it isn’t any less delicious.  Nuoc Cham is a traditional Vietnamese dipping sauce that is often served on the side with spring rolls.  It is simultaneously sweet, sour, salty, and savory.  The key ingredient in nuoc cham is fish sauce.  Fish sauce is…umm…let’s just say fish sauce is like sausage, the less you know about what it is and hot it is made the better off you’ll be.  Just know that it is salty, funky, and totally irreplaceable in this dish.

Ingredients

2 lbs. whole chicken wings

1/4 cup of freshly squeezed lime juice

1/4 cup of Vietnamese fish sauce

1/2 tsp sugar

2 cloves of garlic

1 Tbs freshly grated ginger

1/4 cup soy sauce

1 Tbs finely chopped cilantro stems, plus leaves for garnish

1 serrano chili finely chopped



Directions

  1.  Combine all the ingredients in a large zip top bag and marinate for 2-4 hours.
  2. Light a 2-zone fire in your charcoal grill.  Once hot, remove the wings from the marinade and place on the indirect section of your grill.
  3. Pour the marinade into a small sauce pan and bring to a boil.  Once boiling, reduce the heat to a simmer and reduce by half.
  4. When the wings are nearly cooked through, brush the chicken with the reduced marinade and move to the hot side of the grill.
  5. When the skin is crisp and the marinade has browned, remove from the fire and garnish with cilantro leaves.  Serve immediately.

Vietnamese Nuoc Cham Chicken Wings

Total Time: 1 hour

Number of servings: 4

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Ingredients

  • 2 lbs. whole chicken wings
  • 1/4 cup of freshly squeezed lime juice
  • 1/4 cup of Vietnamese fish sauce
  • 1/2 tsp sugar
  • 2 cloves of garlic
  • 1 Tbs freshly grated ginger
  • 1/4 cup soy sauce
  • 1 Tbs finely chopped cilantro stems, plus leaves for garnish
  • 1 serrano chili finely chopped

Instructions

  1. Combine all the ingredients in a large zip top bag and marinate for 2-4 hours.
  2. Light a 2-zone fire in your charcoal grill. Once hot, remove the wings from the marinade and place on the indirect section of your grill.
  3. Pour the marinade into a small sauce pan and bring to a boil. Once boiling, reduce the heat to a simmer and reduce by half.
  4. When the wings are nearly cooked through, brush the chicken with the reduced marinade and move to the hot side of the grill.
  5. When the skin is crisp and the marinade has browned, remove from the fire and garnish with cilantro leaves. Serve immediately.

36 Replies to “Vietnamese Nuoc Cham Chicken Wings”

  1. Now more than ever…I wish I had a grill. I imagine broil or roasting in oven may work. In any case, love the flavors you have here in recipe.

  2. I never knew what those were called. I just know it’s definitely fish sauce with something! I love how you compared it to sausage. I’ll have to use that response next time my husband asks about Asian food before eating it. Don’t ask, just eat!

  3. This Vietnamese Nuoc Cham Chicken Wings looks so delicious. It’s perfect for our family gathering. Will surely try this recipe. I am pretty sure that my love once will really love this.

  4. Well, “Winter is coming” now that the first leaves are falling from the trees here in Germany… But that won’t stop me to fire up the grill for some BBQ – Gonna try this recipe prolly next weekend. Thx 🙂

    1. I’m not sure about how this recipe would work in a slow cooker. Chicken wings have a lot of collagen that would break down and add a lot of extra liquid to the dish. If you do not have a grill, I’d cook them in the oven at around 450 degrees.

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