Finger-licking Vietnamese chicken wings
ENTERTAINING on New Year's Eve? Or perhaps you're taking a plate to a friend's place. Tasty finger food is always a winner at parties, and these fabulous, sticky Vietnamese-style wings are perfect.
Allow two or three full wings per person (just double or triple the recipe). You can omit the sliced fresh chilli, or substitute a larger, milder variety.
Happy new year.
Vietnamese chicken wings
- 60g caster sugar
- ¼ cup nuoc mam (Vietnamese fish sauce, from Asian grocers)
- 4 green onions, sliced (reserve some green slices for garnish)
- freshly ground black pepper, to taste
- 1kg chicken wings, tips removed, wings jointed into two sections
- 1 tbs shredded fresh ginger
- 1 finely sliced small hot red chilli, optional
- fresh coriander leaves to garnish, optional.
Place sugar in a heavy saucepan and melt over medium-low heat, swirling (don't stir) until the sugar is golden brown.
Remove from heat and add fish sauce - be careful, it may spit. Return pan to heat; using a wooden spoon, scrape the toffee from the pan. It will form a ball.
Remove from heat and stand until sugar dissolves. Add onions, pepper and ginger. Stir to combine and pour sauce into a saucepan large enough to hold chicken wings.
Preheat oven to 180°C. Add chicken to saucepan and toss in sauce.
Bring to a boil, reduce heat and cover; simmer for 20 minutes, stirring occasionally.
Transfer chicken wings to a baking dish and cook at 180°C for 30 minutes.
Sprinkle with coriander, chilli and remaining onion, serve immediately. Serves 2-3.