Barbecued chicken wings

Barbecued chicken wings

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

In Hanoi, the legendary Ly Van Phuc Street, also simply and somewhat unimaginatively known as ‘Chicken Street’, specialises in this dish. Rows of stalls on each side of the street keep the barbecues burning late into the night, plying hungry revellers with tasty chicken washed down with cheap beer.

Ingredients

Quantity Ingredient
12 chicken wings
4 garlic cloves, finely chopped
2 red asian shallots, finely chopped
1/3 teaspoon five-spice powder
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1 teaspoon Annatto oil
1 tablespoon fish sauce
2 teaspoons soy sauce

Method

  1. Separate the chicken wings at the joint so that the chicken cooks evenly.
  2. Prepare the marinade by combining all the remaining ingredients. Place the chicken wings on a baking tray and pour over the marinade. Refrigerate for 1 hour, turning occasionally.
  3. Heat a charcoal grill or barbecue and cook the chicken for 3–4 minutes on each side, until the skin is crisp and char lines appear.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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