Vietnamese Lemongrass Salt & Pepper Wings
Vietnamese Lemongrass Salt & Pepper Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 1/4 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For the Marinade
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon sesame oil
For the Salt & Pepper Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1/4 cup cilantro, fresh, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken wings by separating them into drumettes and flats. Discard the wing tips. Pat the chicken wings very dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, combine the thinly sliced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, granulated sugar, 1/2 teaspoon black pepper, and sesame oil. Add the dried chicken wings to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow flavors to meld.
⏱️ 10 min - 3
While the wings are marinating, prepare the salt and pepper seasoning. In a small bowl, combine the kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, white pepper, and red pepper flakes (if using). Mix well and set aside.
⏱️ 5 min
- 4
After marinating, remove the wings from the refrigerator. Add the cornstarch to the bowl with the marinated wings and toss until each wing is lightly coated. This will help create a crispy crust.
⏱️ 5 min
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the chicken wings to the hot oil in batches, being careful not to overcrowd the pot. Fry for 6-8 minutes per batch, turning occasionally, until the wings are golden brown and cooked through (internal temperature of 165°F / 74°C).
⏱️ 15 min
- 7
Using a slotted spoon or spider, transfer the fried wings to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle the hot wings generously with the prepared salt and pepper seasoning.
⏱️ 5 min
- 8
Repeat with the remaining batches of chicken wings, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 10 min•🌡️ 350
- 9
Arrange the seasoned wings on a serving platter. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Salt & Pepper Wings
For the Chicken Wings
- 2 1/2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 1/4 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For the Marinade
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon sesame oil
For the Salt & Pepper Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1/4 cup cilantro, fresh, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken wings by separating them into drumettes and flats. Discard the wing tips. Pat the chicken wings very dry with paper towels.
⏱️ 5 min - 2
In a large bowl, combine the thinly sliced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, granulated sugar, 1/2 teaspoon black pepper, and sesame oil. Add the dried chicken wings to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow flavors to meld.
⏱️ 10 min - 3
While the wings are marinating, prepare the salt and pepper seasoning. In a small bowl, combine the kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, white pepper, and red pepper flakes (if using). Mix well and set aside.
⏱️ 5 min - 4
After marinating, remove the wings from the refrigerator. Add the cornstarch to the bowl with the marinated wings and toss until each wing is lightly coated. This will help create a crispy crust.
⏱️ 5 min - 5
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the chicken wings to the hot oil in batches, being careful not to overcrowd the pot. Fry for 6-8 minutes per batch, turning occasionally, until the wings are golden brown and cooked through (internal temperature of 165°F / 74°C).
⏱️ 15 min - 7
Using a slotted spoon or spider, transfer the fried wings to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle the hot wings generously with the prepared salt and pepper seasoning.
⏱️ 5 min - 8
Repeat with the remaining batches of chicken wings, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 10 min•🌡️ 350 - 9
Arrange the seasoned wings on a serving platter. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 5 min