Spicy Vietnamese Chicken Wings
Published on November 8, 2017
Dairy free and gluten free, these spicy Vietnamese chicken wings are perfect for the whole family. Simmering with the flavors of garlic, ginger, and chilli, the wings are complemented by the heartiness of rice and boiled eggs.
Recipe by Minh Le (Spicers Peak Lodge) from The Great Australian Cookbook
Ingredients
- 100 g fresh ginger
- 5 bird’s eye chillies
- 100 g garlic, peeled
- 20 g ground black pepper
- 1 kg chicken wings
- 50 ml olive oil
- 1 kg caster sugar
- 200 ml fish sauce
- 6 eggs
- 1 bunch coriander
- 1 bunch Thai basil
- 1 bunch Vietnamese mint
- 1 bunch mint
- 2 cups jasmine rice
Method
- Peel ginger and chop into 1 cm pieces. Place ginger, chillies, garlic and pepper in a food processor and blend to a paste. Cut chicken wings into three, along the joints of the bone, and place in a bowl with the paste. Stir to coat the chicken with the paste, and marinate overnight.
- Pour olive oil into a deep saucepan along with sugar. Over a high heat, keep stirring until the sugar is starting to brown and caramelise, then quickly add the marinated chicken wings to the pan. Let the caramel coat the chicken wings — you must keep stirring the whole time.
- Once chicken is fully coated, deglaze with fish sauce. Turn heat down to low, put a lid on the pan, and let it simmer for 2-3 hours. Make sure to stir every 15 minutes.
- In another saucepan, boil eggs for 3 minutes, then refresh in ice water. Peel eggs and add them to the chicken wings 30 minutes before the eggs finish.
- Pick of all the herb leaves and wash. Set aside to eat fresh with the rice. Wash rice three times, place in a rice cooker (or saucepan), add 2 cups of water and cook until done (about 25 minutes in a rice cooker or 20 minutes on the stovetop.)
