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

starters-vietnam-chicken-wings-in-vietnamese-caramel-sauce

Method

  1. 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.
  2. 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.
  3. 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.
  4. Add the onions and pepper and stir to combine.
  5. Turn the Oven to 180°C (160°C fan forced)
  6. 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.
  7. 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.