Best 2 Emeril Lagasses Grilled Vietnamese Style Chicken Wings Recipes
**Indulge in a Culinary Journey to Vietnam with Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings**
Tantalize your taste buds with Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings, a delightful fusion of Southeast Asian flavors and American grilling techniques. This easy-to-follow recipe promises a flavorful and juicy chicken wing experience, perfect for backyard barbecues or a cozy night in.
**A Symphony of Flavors:**
Emeril's Vietnamese-style chicken wings are a symphony of flavors, skillfully combining the vibrant, tangy, and slightly sweet notes of Vietnamese cuisine. The marinade, infused with lemongrass, ginger, garlic, and a touch of fish sauce, imparts a distinctive Southeast Asian character. The wings are then grilled to perfection, achieving a crispy exterior and succulent interior.
**Two Complementary Sauces:**
To complete this culinary journey, two irresistible sauces accompany the grilled chicken wings. The Nuoc Cham dipping sauce, a classic Vietnamese condiment, provides a refreshing balance of sweet, sour, and salty flavors. Alternatively, the Spicy Vietnamese Dipping Sauce adds an extra layer of heat and depth, satisfying those who crave a more fiery experience.
**Additional Recipe Delights:**
Along with the main recipe, this article offers a treasure trove of complementary culinary delights. Discover the secrets of Emeril's Vietnamese Dipping Sauce, a versatile condiment that elevates various dishes beyond chicken wings. Explore the art of creating Nuoc Cham, a foundational Vietnamese sauce that adds vibrancy to any meal. And for those seeking a more traditional American grilling experience, uncover the techniques behind Emeril's Grilled Chicken Wings, a classic recipe that delivers perfectly grilled wings every time.
**Embark on a Flavorful Adventure:**
Whether you're a seasoned grill master or a home cook looking to expand your culinary horizons, Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings will take you on a flavorful adventure. With its tantalizing marinade, two delectable dipping sauces, and additional recipe gems, this article promises an unforgettable dining experience that fuses the best of Vietnamese and American culinary traditions.
MRS. HAYS' STUFFED CHICKEN WINGS
Provided by Emeril Lagasse
Categories appetizer
Yield 12 to18 stuffed wings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
FRIED CHICKEN WINGS WITH EMERIL'S ESSENCE
Provided by Food Network
Categories appetizer
Time P1DT15h23m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken wings at the joints, and set the wing tips aside for another purpose. In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt. Whisk to combine, add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding.
- Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt. Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat. Remove from the bag and place on a wire rack set over a sheet pan. Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding.
- Fry the chicken in batches, about 10 to 12 pieces at a time. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken. Continue this process until all of the chicken is fried. Season the fried chicken with the remaining tablespoon of Essence. Serve hot. (The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.)
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Tips:
- Use a flavorful marinade. The marinade is what gives the chicken wings their delicious flavor, so make sure to use a flavorful one. The recipe in the article uses a marinade made with fish sauce, soy sauce, garlic, ginger, and lemongrass, but you can also use other marinades, such as a teriyaki marinade or a honey-garlic marinade.
- Let the chicken wings marinate for at least 30 minutes. The longer you marinate the chicken wings, the more flavorful they will be. If you can, marinate them for at least 30 minutes, but you can also marinate them for up to 24 hours.
- Grill the chicken wings over medium heat. Medium heat will help to cook the chicken wings evenly without burning them. If you grill the chicken wings over high heat, they will cook too quickly and they will be dry and tough.
- Flip the chicken wings frequently. Flipping the chicken wings frequently will help to ensure that they cook evenly. Flip them every few minutes, or until they are cooked through.
- Serve the chicken wings with a dipping sauce. A dipping sauce is a great way to add extra flavor to the chicken wings. You can use a store-bought dipping sauce, or you can make your own. A popular dipping sauce for grilled chicken wings is a sweet and sour sauce.
Conclusion:
Emeril Lagasse's grilled Vietnamese-style chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a party. With a flavorful marinade and a perfectly grilled exterior, these chicken wings are sure to be a hit.
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