Sticky.Salty.Sweet Wings are just as I say....sticky, salty and sweet. This is always a winning combination, but particularly in this chicken recipe. The secret to this recipe is....FISH SAUCE. It provides an incredible umami. Fish sauce is a mainstay in Vietnamese cooking. High quality fish sauce (I happen to love Three Crabs or Red Boat) provides a beautiful flavor profile in a variety of sauces, noodle and rice dishes. You can find it in your local grocer, an Asian market, here or here for later. Coupled with sweet brown sugar and the heat of thai peppers, the flavor bomb of this caramel in your mouth will be unlike anything you could ever think of. Don’t get scared, just follow and trust me.
Caramel
1/2C Brown Sugar
1/2C Fish Sauce
2-3 Thai Chili Peppers
1lb. Chicken Wings
*Lightly season to taste*
Garlic Powder
Onion Powder
Salt
Pepper
If frying....flour and cornstarch
If grilling...lightly toss in oil to avoid sticking
Cilantro, finely chopped
Peanuts, crushed
Prepare the chicken in the way you choose. If frying, lightly season wings and toss in flour and cornstarch mixture before frying. If grilling, season lightly and toss in oil before placing on. the grill.
While the chicken is cooking, on a stove top over medium heat, combine fish sauce and brown sugar; whisking to incorporate. Add the peppers and simmer until the sauce has reduced by half and thickened to a syrupy texture.
Hot out of the grease or off the grill, spoon or slather with the warm caramel reduction (to taste) and toss. A little but goes a long way!! Garnish with finely chopped cilantro and crushed peanuts. Serve immediately and enjoy.
Comments