FISH SAUCE CHICKEN WINGS: VIETNAMESE STYLE
Fish sauce chicken wings are right up there with fried chicken wings and buffalo wings using an epic flavor agent for these yummy fish sauce chicken wings
Provided by Kaitlin
Categories Chicken and Poultry
Time 6h35m
Number Of Ingredients 10
Steps:
- First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
- Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
- When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
- Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
- Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
- Serve with some refreshing sliced cucumbers on the side!
Nutrition Facts : Calories 289 kcal, Carbohydrate 36 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 47 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
THAI CHICKEN WINGS
My mother introduced me to this recipe and it is wonderful! So easy and delicious, a perfect spicy appetizer!
Provided by Lauren Billings
Categories Appetizers and Snacks Spicy
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
- In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!
Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.3 g, Cholesterol 47.6 mg, Fat 12.5 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 485.2 mg, Sugar 10.4 g
VIETNAMESE GOLDEN CHICKEN WINGS
This is a fantastic Vietnamese dish that's great for absolutely any occasion, from weeknight dinners, to parties and BBQs, or even a night in front of the television! The chicken wings have succulent flavour and soft tasty meat that melts away in your mouth. They're crispy on the outside, but soft inside and guaranteed to be a success. They've never failed to impress!
Provided by Nelson_Huynh
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h45m
Yield 4
Number Of Ingredients 11
Steps:
- Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
- Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 9.1 g, Cholesterol 212.5 mg, Fat 50.9 g, Fiber 0.8 g, Protein 53 g, SaturatedFat 13.3 g, Sodium 2780.7 mg, Sugar 5.2 g
FISH-SAUCE-AND-BLACK-PEPPER CHICKEN WINGS
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
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- In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
- In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
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5/5 (1)Category Main CourseCuisine VietnameseCalories 2809 per serving
- In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
- In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra. Fry the wings in batches until golden and cooked through. Drain on cooling rack and transfer to a bowl.
- In a small saucepan, simmer the marinade over moderately high heat until syrupy (see photo above). Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.
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