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Pho Inspired Grilled Chicken Wings Recipe

Pho Inspired Grilled Chicken Wings Recipe: Grill zesty, pho-inspired chicken wings and serve with a creamy Sriracha-lime mayo.

Ingredients

• 2 pounds chicken wings

• 2 scallions

• 3 quarter-sized coins fresh ginger, crushed with the side of a large knife

• 3 cloves garlic, crushed with the side of a large knife

• Zest of 1 lime, peeled or finely grated

• 1/4 cup fresh lime juice (1 to 2 limes)

• 2 tablespoons fish sauce (see notes below for our fish sauce buying guide)

• 1 tablespoon neutral flavored oil, such as grape seed or canola

• 2 teaspoons Sriracha hot sauce

• 1 tablespoon sugar

• 1 teaspoon ground coriander

• 1/2 teaspoon fresh ground black pepper

• 1/8 teaspoon ground clove

• 1/4 cup mayonnaise, try our homemade mayonnaise recipe

• 2 teaspoons Sriracha hot sauce

• 2 teaspoons fresh lime juice

• 1/4 teaspoon fresh ground black pepper

• Salt, to taste

Instructions

Step 1: Marinate the Chicken

Place the chicken wings in a large bowl and add the aromatic wet mix: finely chopped white parts of the scallions, crushed ginger coins, crushed garlic, lime zest and bright fresh lime juice, fish sauce, neutral oil, Sriracha, sugar, ground coriander, fresh ground black pepper and a whisper of ground clove. Massage the marinade into the wings until every crevice is glossy and coated; you should see lime zest threads and tiny flecks of coriander clinging to the skin. Transfer the wings to a resealable bag or keep them nestled in the same matte charcoal serving bowl, seal or cover, and chill for at least an hour or overnight so the flavors deepen and the salt of the fish sauce begins to tenderize the meat.

Step 2: Grill the Wings

Remove the wings from the marinade and let excess liquid drip back into the bowl; arrange the wings skin-side-up on the same shallow matte charcoal platter so the skin is exposed and air can dry the surface slightly—this helps crisping. Cook in two phases (indirect then direct heat) until an instant-read thermometer approaches 165ºF and the fat has rendered, then move them briefly over higher heat for golden-brown color and tiny charred edges; the finished in-progress result should show plump wings with taut, slightly blistered skin, visible caramelization spots and a glossy sheen from rendered marinade. Rest the wings briefly on the platter so the juices redistribute, keeping the serving vessel and a pair of metal tongs nearby as the active tool for transfer.

Step 3: Finish and Serve

Whip up the dipping sauce in a small bowl by stirring together mayonnaise, Sriracha, fresh lime juice and a pinch of black pepper, tasting and adjusting salt or heat as needed until creamy, tangy and slightly spicy. Transfer the hot, rested wings to the same matte charcoal platter used earlier, scatter the thinly sliced green tops of the scallions over the wings for a sharp, verdant contrast, and tuck a small round ceramic bowl of the pale orange Sriracha-mayo beside the pile. Serve with lime wedges for squeezing; the final plate should present glossy, crispy-skinned wings with char accents, bright green scallion threads and a creamy dipping sauce for balance.

Notes

• Marinate at least 1 hour, overnight for best flavor and tenderness.
• Use an instant-read thermometer to ensure wings reach 165F.
• Keep the dipping sauce separate until serving to maintain texture.
• Reheat in an oven or air fryer to restore crispness.