Bahn Mi Wings
Category
Appetizer
Cuisine
Fusion
Get ready for a flavor explosion with Pete Klein’s bold and vibrant Banh Mi Wings. Inspired by the classic Vietnamese sandwich, these wings bring together smoky charred chicken, sweet heat, and tangy crunch. A black truffle hot sauce binder sets the stage, locking in juicy flavor under a crust of Blazing Star Porkin’ Rub. The wings are slowly cooked to perfection, seared for that irresistible crisp, then glazed in a sticky fusion of hot honey, sriracha, and Japanese BBQ sauce. A final drizzle of Melinda’s Spicy Garlic Parmesan Sauce delivers a garlicky punch, while pickled daikon and carrot, fresh jalapeño, and cilantro bring that signature banh mi freshness. These wings aren’t just cooked — they’re crafted.
Ingredients
- Melinda’s Black Truffle Hot Sauce (binder)
- Blazing Star Porkin’ Rub
- Melinda’s Hot Honey
- Sriracha
- Japanese BBQ Sauce
- Melinda’s Spicy Garlic Parmesan Sauce (finishing drizzle)
- Pickled daikon & carrot (garnish)
- Jalapeño (garnish)
- Fresh cilantro (garnish)
Directions
- Start by coating wings with Melinda’s Black Truffle Hot Sauce as a binder.
- Season generously with Blazing Star Porkin’ Rub.
- Cook wings over indirect heat.
- While wings cook, prepare sauce by combining Melinda’s Hot Honey, Sriracha, and Japanese BBQ Sauce.
- Once wings reach an internal temp of ~180°F, move them directly over the coals to char and sear for a few minutes.
- Move wings back to indirect heat and slather with the Melinda’s sauce combo. Cook for 5 more minutes to tack on.
- Remove from heat and drizzle with Melinda’s Spicy Garlic Parmesan Sauce.
- Garnish with pickled daikon & carrot, jalapeño, and cilantro.