Grilled Vietnamese-Style Chicken Wings

I have a go-to wings recipe perfect for football games – my Maple Chipotle Chicken Wings (on this blog). They are sweet, spicy and a little messy, which is exactly how I always envision wings.

So, when I saw this recipe from Emeril, it intrigued me. I will admit, if you are drinking beers, not worrying about calories yet worrying about your fantasy running back, I would still go for the messier version. But, if you want a light, flavorful and more refined plate of wings for a summer grilling meal, then these are perfect.

I didn’t read this recipe in advance, so they only marinated for 4 hours and were still fantastic, so I recommend trying the 24 hours to see how mind blowing the wings can be.

GRILLED VIETNAMESE-STYLE CHICKEN WINGS
6 Servings

3 pounds chicken wings, split at the joint, tips removed
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped scallion whites
1/2 cup roughly chopped lemongrass bottoms
1/3 cup fish sauce
3 tablespoons fresh lime juice
3 tablespoons peanut oil
Kosher salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

Asian-Style Braised Short Ribs

There is nothing like seasonal cooking – pumpkin dishes in the fall, slow cooked meat and stews in the winter and grilling out in the spring and summer. So, as the weather here in Cincinnati starts to get warmer, my slow cooked Sundays will slowly turn into grill out nights.

Therefore, I will write what is most likely my last slow cooked meal. This is a great twist on traditional short ribs – the lemongrass, ginger, hoisin, orange juice and soy sauce give it a unique Asian flair. It is less work than you would think. Like traditional slow cooked meals, there is about 30 minutes of work up front, then you just put it into the oven and let it cook, unattended.

This particular recipe originates from Emeril, whose frequent visits to Hawaii inspired this dish. His unique balance of sweet and spicy give a great depth of flavor.

ASIAN-STYLE BRAISED SHORT RIBS
4 Servings

5 pounds beef short ribs
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed
1 tablespoon peeled and minced fresh ginger
1/2 cup light brown sugar
4 cups water
1/2 cup sliced green onions, white parts only
3/4 teaspoon crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup hoisin sauce (find in the international aisle in your grocery store)
2 tablespoons fresh lemon juice
Jasmine rice, for serving
2 teaspoons finely grated orange zest, for serving

Preheat the oven to 350 degrees. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.

Skim the fat from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes or until the short ribs are heated through and slightly glazed. Serve over jasmine rice. Season each portion with the grated orange rind, if desired.