Chicken Wings in Vietnamese Caramel Sauce
Serves 4 (this recipe is based on a Neil Perry recipe and it can be served as one dish among many or separately as a Starter)
Ingredients
- 1kg. chicken wings, tips removed and cut at the joint
- 1⁄3 cup caster sugar
- ¼ cup fish sauce
- 4 green (spring) onions, thinly sliced
- freshly ground black pepper
- 1 tbsp. finely shredded fresh ginger
Method
- To make the sauce, place the sugar in a small heavy-based saucepan over a low to medium heat and cook, swirling the pan constantly, until golden brown and the sugar has all dissolved; don’t stir it.
- Remove from the heat immediately and stir the fish sauce into the caramel, being careful as it can splatter. Be prepared it may all go into a solid ball and you might feel you are right back at the start but have patience, when you put it back on the heat it will come good.
- Return the mixture to a medium-low heat, getting it to liquify and boil very gently for about 3+ minutes, swirling the pan occasionally, until the sugar is completely re-dissolved.
- Add the onions and pepper and stir to combine.
- Turn the Oven to 180°C (160°C fan forced)
- Arrange the chicken wings in one layer in a baking dish, sprinkle over the ginger and then pour over the sauce and stir to combine.
- Place the baking dish into the oven for 30-40 minutes, turning each piece of chicken after about 15 minutes.
To serve
Transfer the chicken and sauce to a serving dish and sprinkle with pepper.