Skip to main content
  • Ziegler and Brown Logo
Ziegler and Brown Logo
  • Gas BBQs
    • 3-Burner BBQs

      3-Burner BBQs

    • 2-Burner BBQs

      2-Burner BBQs

    • 4-Burner BBQs

      4-Burner BBQs

    • 5-Burner BBQs

      5-Burner BBQs

    • 6-Burner BBQs

      6-Burner BBQs

    • Ziggy by Ziegler & Brown

      Ziggy by Ziegler & Brown

    • Turbo Series BBQs

      Turbo Series BBQs

    • Built-In Gas BBQs

      Built-In Gas BBQs

  • BBQ Accessories
    • Carts and Stands

      Carts and Stands

    • BBQ Hotplates

      BBQ Hotplates

    • BBQ Cooking

      BBQ Cooking

    • BBQ covers

      BBQ covers

    • Turbo Accessories

      Turbo Accessories

    • BBQ Tools

      BBQ Tools

  • Product Finder
  • Recipes
  • Videos
  • Stockists
  • Support
  • Contact

  • Menu

  • Shop

  • Cart (0)

  • Account
  • Gas BBQs
    • 3-Burner BBQs
    • 2-Burner BBQs
    • 4-Burner BBQs
    • 5-Burner BBQs
    • 6-Burner BBQs
    • Ziggy by Ziegler & Brown
    • Turbo Series BBQs
    • Built-In Gas BBQs
  • BBQ Accessories
    • Carts and Stands
    • BBQ Hotplates
    • BBQ Cooking
    • BBQ covers
    • Turbo Accessories
    • BBQ Tools
  • Product Finder
  • Recipes
  • Videos
  • Stockists
  • Support
  • Contact

Vietnamese Chicken Wings

Everyone loves Chicken wings, this recipe features an Asian twist!

Details

Serves: 4
Preparation time: 20 minutes (plus 1 hour – overnight marinating)
Cooking time: 30 minutes

Ingredients

2 tablespoons soy sauce
2 tablespoons oil
1 tablespoon fish sauce
2 teaspoons honey (optional)
4 garlic cloves, crushed
2 spring onions, finely chopped
1 teaspoon dried chilli flakes
1⁄2 teaspoon Chinese five spice
12 chicken wings
1 small handful of mixed Thai basil leaves, coriander leaves and Vietnamese mint leaves

Fried shallots and chillies


250 ml (1 cup) oil

4 French shallots, finely sliced

2 long red chillies, thinly sliced

Method

1. To make the marinade, combine the soy sauce, oil, fish sauce, honey (if using), garlic, spring onion, chilli flakes and Chinese five spice in a large bowl
and whisk well.


2. Add the chicken wings to the marinade and turn until the chicken is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.

3. Set up the BBQ for indirect cooking an preheat  to 200°C.

4. Transfer the wings to a baking tray, spread out in an even layer, then roast, turning occasionally, for 25–30 minutes until the chicken is golden and cooked through.

5. Meanwhile, to make the fried shallots, melt the oil in a small saucepan over medium heat. Add the shallots and cook for 2–3 minutes until golden. Remove the
shallots with a slotted spoon and drain on paper towel.

6. To make the fried chillies, add the sliced chilli to the same oil and cook for a few minutes, or until the chilli starts to turn a light golden. Remove with a slotted spoon and
drain on paper towel. 

7. Arrange the chicken wings on a serving platter and sprinkle with the Asian herbs and as many fried shallots and chillies as desired. 

  • Facebook
  • Twitter
  • Pinterest
  • Google+

Awards

  • Design Award
  • Good Design Selection
  • reddot award 2014 winner

Product Reviews

Trustpilot

Instagram @zieglerbrown

    • Home
    • About Us
    • Terms of Use
    • Returns Policy
    • Support
    • Contact Us
    • Facebook
    • Youtube
    • Instagram