Crispy Vietnamese Chicken Wings Recipe — Sticky Garlic Blend

Vietnamese Crispy Chicken Wings

Chicken & Marinade

• 1 kg (2.2lbs) – Chicken Wings, Drumettes & Wingettes
• 2 tsp (4g) – Onion Powder
• 2 tsp (4g) – Garlic Powder
• 1 Tbsp (20ml) – Fish Sauce
• 1 tsp (5g) – Sea Salt Flakes
• 1 tsp (10 Cracks) – Black Pepper

Sauce

• 3 Tbsp (60ml) – Peanut Oil
• 7 – Garlic Cloves, Finely Diced (Brunoise)
• 2 – Shallots, Finely Diced (Brunoise)
• 3 ½ Tbsp (56g) – Brown Sugar
• ¼ Cup (60ml) – Fish Sauce
• 2 – Long Red Chillies, Finely Diced (Brunoise)
• 2 – Limes, Juiced
• 2 – Spring Onions (Scallions), Thinly Sliced

Batter

• 1 Cup (140g) – Corn Flour
• 1 tsp (5g) – Baking Powder (Not Baking Soda)
• Vegetable Oil For Frying

Garnish

• Long Red Chilli, Thinly Sliced
• Spring Onion (Scallion), Thinly Sliced
• Lime
• Coriander (Cilantro), Torn
• Mint, Torn

• Place the chicken wings in a large bowl with the onion powder, garlic powder, fish sauce, salt and pepper. Toss well, cover tightly and marinate in the fridge for 1 hour, or up to 24 hours for deeper flavour.
  
• In a separate bowl combine the cornflour and baking powder. Working a few pieces at a time, toss the marinated wings in the dry mix so they are evenly coated. Set them on a tray or plate while you heat the oil.
  
• For the sauce, warm the peanut oil in a saucepan over medium-high heat. Add the diced shallots to the cold oil and fry for about 2 minutes until they begin to colour. Stir in the brown sugar, fish sauce and garlic and bring to a boil. Reduce to low and simmer for 10 minutes, stirring frequently, until the mixture thickens. Remove from heat, then stir in the lime juice and spring onions. Keep warm.
  
• Fill a large, high-sided pan with vegetable oil and heat to 160°C / 320°F (use a thermometer for accuracy).
  
• Fry the wings in batches at 160°C/320°F for about 3 minutes per side until lightly golden. Drain on a wire rack set over a tray. Increase the oil temperature to 180°C/350°F and fry a second time for 1–2 minutes until deep golden and crisp. Drain again.
  
• Place the hot wings in a large bowl and pour the warm sauce over them. Toss gently to coat each piece evenly.
  
• Serve immediately, garnished with sliced chilli, spring onion, coriander, mint and lime wedges for squeezing over the wings.