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Spicy fish sauce chicken wings
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12 chicken wings
6 tbsp fish sauce
10 garlic cloves, crushed
4-6 red chillies, finely chopped
3 tbsp light brown soft sugar
3 limes, juice
sunflower oil (about 1 litre), for frying
5 tbsp cornflour
½ x 25g pack Thai basil, leaves roughly chopped
½ x 28g pack coriander, roughly chopped
1. Put the chicken wings in a large pan, cover with cold water and slowly bring to a simmer. Turn the heat right down, cover and simmer very gently for 15 minutes, or until the wings are just cooked. Meanwhile, in a large, heatproof bowl, whisk together the fish sauce, garlic, chillies, sugar, lime juice and a little black pepper.
2. Remove the chicken wings from the heat, drain, then add to the bowl with the marinade and turn to coat. Cover loosely and allow to cool in the marinade, for about 2 hours, turning once.
3. Heat the oil in a deep-fat fryer to 180˚C, or fill a deep, heavy-based pan ⅓ full of oil and heat to 180˚C (measure with a sugar thermometer or a cube of bread, which should brown in about 60 seconds). While the oil is heating, spread the cornflour over a plate. Line another plate with kitchen paper. Working in batches, lift the wings out of the marinade (reserving the marinade) and pat dry with the kitchen paper (removing any bits of chilli). Coat in the cornflour, then carefully lower into the hot oil. Cook for 2-3 minutes, until golden, turning once. Drain on more kitchen paper; transfer to a bowl.
4. Put the reserved marinade in a small saucepan and simmer for 4-5 minutes over a medium-high heat, until syrupy. Pour over the chicken wings and toss to coat. Stand for about 5 minutes, turning in the syrupy sauce a couple of times, then transfer to a serving platter, scatter with the Thai basil and coriander and serve straight away. You can turn this into a main meal by serving with rice and steamed pak choi, if liked.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 2376kJ
This recipe was first published in Thu Apr 26 14:27:35 BST 2018.