Crisp chicken wings with fried shallots and red wine vinegar

AT A GLANCE

  • Serves 6 people

  • 1.6 kg chicken wings
  • 1 tbsp fish sauce
  • 2 tbsp fried shallots, finely crushed (see note)
  • 2 tbsp red wine vinegar
  • 2 tbsp caster sugar
  • For deep-frying: vegetable oil
  • For dusting: seasoned plain flour
01   Remove wingtips with a sharp knife, then halve wings at joints. Combine in a non-reactive bowl with fish sauce, cover and refrigerate for flavours to develop (1-2 hours).
02   Combine fried shallot and 1 tbsp sea salt in a small bowl and set aside. Combine vinegar and sugar in a separate small bowl, stir to dissolve and set aside.
03   Heat oil in a deep-fryer or deep-sided saucepan to 180C. Dust chicken wings in seasoned flour, shake off excess, and deep-fry, in batches, until golden (2-3 minutes; be careful as hot oil may spit). Remove with a slotted spoon, drain on absorbent paper, scatter with shallot salt and serve hot with vinegar dipping sauce.

Note Fried shallots are available from Asian grocers.

Topics:

DRINK SUGGESTION, MODERN AUSTRALIAN, SHALLOTS, LUNCH, CHICKEN, WINTER

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

COLD CRISP PILSENER. , suggested by MAX ALLEN

FEATURED IN

Jun 2010

Jun 2010

View Full Site