By Traeger Kitchen
Vietnamese marinade infuses wings with a punch of flavor to give your tastebuds a sample of Southeast Asia.
Prep Time
Cook Time
Pellets
3
Activating this element will cause content on the page to be updated.3 Pound | chicken wings |
2 Tablespoon | garlic, minced |
1/4 Cup | finely chopped shallot |
1/4 Cup | ginger, minced |
3 Tablespoon | Scallion whites, chopped |
1/2 Cup | Lemongrass Bottoms, chopped |
3 Tablespoon | packed brown sugar |
Cup | fish sauce |
3 Tablespoon | lime juice |
3 Tablespoon | peanut oil |
1 Teaspoon | salt |
1/4 Cup | Peanuts, Dry-Roasted, Chopped |
1/4 Cup | cilantro, finely chopped |
1
Split wings at the joint and remove the tips. Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl.
2
Combine the garlic (roughly chopped), 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.
3
When ready to cook, start your Traeger grill on Smoke. Preheat with lid closed, 5 minutes.
4
Remove the wings from the marinade. Reserve the marinade and put in a small pot and bring to a boil and then remove from heat. Use to brush the wings while they cook.
5
Place the wings on the grill, season with 1 tsp salt and smoke for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
6
After 30 minutes, increase grill temperature to 350 degrees F and roast for 45 to 50 minutes turning once halfway through and brushing on reserved sauce when turned.
350 ˚F / 177 ˚C
00:45
7
Remove wings from grill, place the wings on a serving platter and garnish with the peanuts and cilantro. Enjoy!
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