Saturday, 14 May 2011

sticky caramelised chicken wings

Chicken wings can be delicious, and I've found a Vietnamese recipe that makes sure they are. You can prep them ahead, and cook them quickly in a wok. This is finger food of the most succulent, full of oriental flavour, with a lovely stickiness, to lick off your fingers, and sometimes your teeth.

12 chicken wings
2 tbsp oil
3 garlic cloves
1 tbsp fresh ginger, chopped
1 tbsp fish sauce
1 tbsp soy sauce
3 tbsp honey
2 spring onions, chopped

  • Prepare the wings by cutting off the tip, then cut them in half
  • Crush the garlic and chop it up with the ginger, set aside
  • mix the sauces and honey in a bowl and set aside
  • chop the spring onions and set aside
  • heat the oil in a wok, add the chicken with the chopped garlic and ginger
  • cook, stirring all the time for about 5 minutes
  • add the sauce and honey mix, stir well and cook, covered, for about 10 minutes, stirring occasionally, or until the chicken is lightly brown and tender
  • scatter spring onions over them and serve

If you want to do these on the bbq, follow the recipe until the sauces are added, cook for 5 mins, allow to cool and then thread onto skewers
cook on bbq for 2 mins a side, sprinkling spring onion over before serving


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