Grilled Vietnamese Chicken WingsNagi You Can Make in Your Pressure Cooker
These Vietnamese chicken wings are marinated in lemongrass, garlic, lime, and fish sauce, then pressure cooked and finished on the grill for a juicy, flavorful appetizer.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 2 lbs chicken wings cut into wingettes and drumettes
- to taste Oil for grilling
- 4 cloves garlic minced
- ¼ cup lime juice freshly squeezed
- ¼ cup fish sauce
- 2 tablespoon soy sauce
- 3 tablespoon brown sugar
- 2 tablespoon vegetable oil
- 2 stalks lemongrass finely chopped
- 1 bird's eye chili finely chopped
- to taste fresh coriander leaves for garnish
Instructions
Instructions
- Mix garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, lemongrass, and chili for the marinade.
- Coat chicken wings in the marinade and refrigerate for at least 1 hour or overnight.
- Preheat grill to medium-high and oil the grates lightly.
- Add wings and marinade to pressure cooker. Seal and cook under pressure for 15 minutes.
- Quick release the steam and remove wings from cooker.
- Grill wings for 20–25 minutes, flipping occasionally, until skin is golden. Garnish with coriander and serve hot.
Notes
These wings also work great in the oven. Marinate overnight for best flavor. Always check internal temp before serving. Great for parties or make-ahead meals!