Sticky Vietnamese Chicken Wings
Salty, slightly sweet, highlighted with chopped chilli and mint and rounded out with toasted sesame seeds, these sticky wings are great with a beer or served alongside an Asian style slaw. They definitely taste better eaten with your fingers!
This recipe can easily be doubled.
1kg chicken wings (tips removed and cut into drumettes)
1/3 cup fish sauce
1/3 cup sugar
2 garlic cloves, crushed
1/2 cup cornflour
1 tsp ground pepper
1 long red chilli, seeds and membrane removed and finely chopped
2tbs chopped mint
2 tbs chopped coriander
1tbs chopped chives or spring onion
2tsp toasted sesame seeds
– Put the chicken drumettes in a large bowl.
– Whisk the fish sauce and sugar together and pour over the chicken with the crushed garlic.
– Use your hands to make sure everything is covered and store in the fridge overnight.
– Remove the chicken from the marinade, letting the excess drip back into the bowl.
– Preheat the oven to 200c.
Pat dry the chicken with kitchen towel.
– Toss the chicken in corn flour and pepper. Do not add salt- the fish sauce will be enough seasoning.
– Set out on a large lined baking tray and roast for 30-40 minutes, turning the chicken over after 15 minutes.
– Pour the marinade with the garlic pieces into a small saucepan and cook on high until it has reduced by half and looks syrupy.
– Strain the syrup and add half the chilli.
– Toss the cooked chicken in a large bowl with the syrup, add the mint, coriander, chives and serve sprinkled with the rest of the chilli and sesame seeds.