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Sticky Chicken Wings With Herb Peanut Fish Sauce Easy & Healthy Recipe! ✅

Want the most tender chicken wings with a gooey glaze and crystal clear skin? First, you start with the dry brine for at least 6 hours, preferably 24 hours, this seasons them to the bone, dries out the skin and begins to break down their fat. Then go for a two-step roast, starting with moderate heat to render all the fat, then turning up the heat to caramelize the gooey glaze. All of this takes time, but aside from a couple of flips and tosses, the action is mostly hands-off.

These wings are inspired by the Vietnamese wings with fish sauce that were originally sold at a roadside stand in Ho Chi Minh City and then brought to Portland, Oregon via Andy Ricker’s Pok Pok restaurant. They have big punchy flavors: buoyed by lime juice, fun by fish sauce, and bursting with tongue-tingling spice from lots of minced chilies and garlic. Finish with a sprinkle of chopped peanuts, cilantro, and mint.

Do you want a variation? Try Pomegranate Black Pepper Sticky Chicken Wings and read more about this chicken wing technique here so you’re sure to take it off the script. —Sohla El Waylly

ingredients
  • dry brine
  • 2 to 2 1/4 pound chicken wings

  • 1 tablespoon kosher salt

  • 1 tablespoon granulated sugar

  • 2 teaspoons of baking powder

  • 1/2 teaspoon monosodium glutamate (optional)

  • fish sauce glaze
  • 2 tablespoons neutral oil, such as grapeseed or canola

  • 6 tablespoons palm sugar or granulated sugar

  • 1/4 cup fish sauce

  • 8 garlic cloves, finely grated

  • 4 to 6 green Thai chilies, finely chopped

  • 4 limes, peeled and squeezed

  • 1/4 cup coarsely chopped cilantro, lightly packed

  • 2 tablespoons coarsely chopped mint, lightly packed

  • 1/2 cup roasted peanuts, coarsely chopped

  • Crumbly salt (optional)

Indications
  1. Line a baking sheet with aluminum foil (for easy cleanup) and place an oven rack inside. If your wings are whole, use a sharp knife to separate them into three parts: drumette, flat, and tip. Reserve the wing tips for supplies on the go.

  2. Salt the wings: Rub the wings with a paper towel and place them in a large bowl. In a small bowl, whisk together the salt, sugar, baking powder, and MSG (if using). Sprinkle this mixture over the wings and toss until evenly coated. Place wings on grill and refrigerate uncovered for at least 6 hours or preferably overnight, flipping wings in half. (Wash the bowl and keep it handy; we’ll use it again.)

  3. When ready to grill, heat oven to 350°F.

  4. The First Roast: Transfer the wings to the large bowl, drizzle with oil until well coated, then place on the grill. Grill the wings, turning them halfway through once, until the skin is lightly browned, the meat of the drumettes begins to come off the bones, and the fat in the skin has largely melted, about 1 hour.

  5. Meanwhile, prepare the icing: wash out the large bowl. Add the sugar and pour 2 tablespoons of boiling water over it, whisking until the sugar has dissolved. Add the fish sauce, garlic, chiles, and lemon zest (not the juice!), beating until well blended.

  6. The second roast: Remove the wings from the oven and raise the temperature to 375°F. Transfer the wings to the bowl with the glaze and toss to coat. Use tongs to return wings to grill, keeping remaining glaze in bowl, and grill until lightly charred and shiny, about 20 minutes.

  7. Whisk lime juice into remaining frosting. Once the wings are out of the oven, transfer them to the bowl and pour them back into the glaze. Transfer the wings to a plate and decorate with cilantro, mint and peanuts. Sprinkle with flake salt if desired. Pour remaining glaze onto a plate and serve together.

Sohla El-Waylly is a resident of Food52, sharing riffable new recipes every month that will help you get creative in the kitchen. He watches her cook on YouTube in his new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in New York and Los Angeles, and briefly owned a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, her two dogs, and the cat. Find out what else she’s up to on Instagram @sohlae

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