Fish Sauce And Black Pepper Chicken Wings Recipes

FISH-SAUCE-AND-BLACK-PEPPER CHICKEN WINGS

Fish-Sauce-and-Black-Pepper Chicken Wings image

Provided by Mark Bittman

Time 45m

Number Of Ingredients 7

Ingredients

3 pounds chicken wings
Neutral oil
1/2 cup fish sauce
1/2 cup sugar
2 whole fresh, red hot chilies
2 tablespoons minced garlic
Fresh ground black pepper, to taste

Steps:

Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
While the wings cook, combine 1/2 cup fish sauce, 1/2 cup sugar, 2 whole fresh, hot red chilies (like Thai), 2 tablespoons minced garlic and lots of freshly ground black pepper. Whisk to incorporate the sugar. Put the sauce in a medium saucepan over medium heat. Cook until it thickens into a thin syrup (essentially a fish-sauce caramel).
When the wings are cooked, move them to the hot part of the grill and cook, uncovered, turning as necessary and basting with the caramel until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1012 milligrams, Sugar 8 grams, TransFat 0 grams

LEMON PEPPER CHICKEN WINGS

Lemon Pepper Chicken Wings image

Provided by Darrell "DAS" Smith

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Canola oil, for frying
36 chicken drumettes
Salt and freshly ground black pepper
Seasoning salt
2 tablespoons chopped fresh parsley leaves
2 cups yellow mustard
3 cups all-purpose flour
2 lemons, juiced
Lemon-pepper seasoning
1 (30-ounce) jar mayonnaise
1 lemon, zested and juiced
Salt and freshly ground black pepper

Steps:

Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.
Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes.
Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce.
Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Roasted Chicken With Fish-Sauce Butter image

Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.

Provided by Eric Kim

Categories dinner, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
2 tablespoons olive oil
3/4 pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)
1 tablespoon dark brown sugar
1 tablespoon fish sauce
1 tablespoon lemon juice
3 tablespoons cold unsalted butter, kept whole
Cilantro leaves with tender stems, for serving

Steps:

Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

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