Vietnamese chicken wings

AT A GLANCE

  • Serves 4 people

  • 125 ml (½ cup) fish sauce
  • 135 gm (½ cup) crushed light palm sugar
  • 4 garlic cloves, pounded to a paste in a mortar and pestle
  • 2 small red chillies, finely chopped
  • 2 tsp soy sauce
  • 1 kg chicken wings
  • 400 ml sunflower oil
  • To serve: thinly sliced spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber slices and steamed rice (optional)
01   Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat.
02   Heat oil in a wok to 170C or until shimmering, drain wings (reserve marinade) and pat dry with absorbent paper. Shallow-fry wings in batches, turning occasionally, until golden and cooked through (10 minutes; be careful, hot oil will spit). Drain on absorbent paper and transfer to a large bowl.
03   Simmer marinade in a small saucepan over medium-high heat until a light caramel colour (5 minutes). Pour onto wings and toss to combine. Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.

Topics:

MAIN, CHILLIES, CHICKEN, AUTUMN, FAST, VIETNAMESE

Recipe:

LISA FEATHERBY

Photography:

JAMES MOFFATT

Styling:

LISA FEATHERBY

FEATURED IN

Apr 2013

Apr 2013

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