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Vietnamese Chicken Wings

  • Preparation Time: 10 mins
  • Serves: 4-5
  • Cooking Time: 25 mins
  • Ready Time: 35 mins
  • Cooking Method: Searing
  • Difficulty: easy

1 kg Chicken Wings

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
400 ml Vegetable Oil

Serve with a salad of thinly sliced spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber slices
Steamed rice (optional)

Recipe by Bostocks

Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl.
Add chicken wings and toss to coat.

Heat oil in a wok to 170°C or until shimmering.
Drain wings, reserving the marinade, and pat dry with absorbent paper.

Shallow-fry wings in batches, turning occasionally, until golden and cooked through, approx. 10 minutes.
Be careful, hot oil will spit.
Drain on absorbent paper and transfer to a large bowl.

Simmer marinade in a small saucepan over medium-high heat until a light caramel colour, approx. 5 minutes.
Pour onto wings and toss to combine.

Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.

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