Spicy Fish Sauce Chicken Wings with Vermicelli Salad

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Serving size:6
Total Time:
Spicy Fish Sauce Chicken Wings with Vermicelli Salad

These wings are sauced with a vinaigrette made from fish sauce and coconut water and served on top of a refreshing noodle salad that’s packed with herbs.

Ingredients

  • 1/2 cup roasted peanuts, crushed
  • Thinly sliced scallions, for garnish
  • Kosher salt
  • 2 lb chicken wings
  • Canola oil, for greasing
  • 4 shiso leaves, thinly sliced (optional)
  • 2 tbsp chopped chives
  • 1/2 cup cilantro leaves
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 1/2 lb rice vermicelli
  • 3 cup shredded iceberg lettuce
  • 3 cup shredded red cabbage
  • 2 tbsp sugar
  • 3 garlic cloves, finely grated
  • 1 lemongrass stalk, tender inner white bulb only, chopped
  • 3 Thai chiles, thinly sliced
  • 1/3 fresh lime juice
  • 1/2 cup Asian fish sauce
  • 11/2 cup coconut water

Directions

  1. In a pot of boiling water, cook the vermicelli until al dente, 5 to 7 minutes. Drain, transfer to a bowl of ice water to cool and drain well.
  2. In a medium bowl, whisk the coconut water with the fish sauce, lime juice, chiles, lemongrass, garlic and sugar. Refrigerate the fish sauce vinaigrette until chilled.
  3. In a bowl, toss the shredded red cabbage and iceberg lettuce with the peanuts, mint, basil, cilantro, chives and shiso (if using).
  4. Light a grill and lightly brush the grate with canola oil. Season the chicken wings with salt. Grill over moderate heat, turning once, until the wings are crisp and cooked through, about 15 minutes. Transfer the grilled wings to a large bowl and toss with 1/2 cup of the fish sauce vinaigrette until thoroughly coated.
  5. Pile the cabbage-and-herb salad on a serving platter. Toss the vermicelli with some of the fish sauce vinaigrette and arrange on top of the salad. Top with the grilled chicken wings and drizzle with some of the fish sauce vinaigrette. Garnish the salad with sliced scallions and serve the wings warm, with the remaining fish sauce vinaigrette on the side.

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Recipe Credit: Danny Bowien
Image Credit: Con Poulos