How To Make The Best Vietnamese Chicken Wings

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins


Ingredients

Marinade:
¼ cup good quality fish sauce
¼ cup granulated sugar
3 cloves garlic, crushed
1 lime, zest
.
1 kg chicken wings
Thai basil
Fresh mint
Cilantro
Lime wedges
Peanuts, coarsely chopped
Thai red chilis, chopped

Instructions

1. Pour all marinade ingredients into a large ziploc bag until the sugar is mostly dissolved. Add chicken wings and seal bag, squeezing out as much air as possible. Knead the bag gently to distribute the marinade over the wings and refrigerate for at least 3 hours or overnight, changing the position of the bag occasionally to ensure the chicken marinates evenly.
2. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silpat mat (or, for bonus points, wire cooling racks- I like doing this so both sides of the wings get crispy). Pat the chicken dry with a paper towel. Bake for 40-50 minutes, until the chicken is browned and cooked through.
3. Pour the marinade into a small saucepan and bring to a boil, then bring it down to a simmer. Reduce until syrupy and set aside.
4. Serve wings with a sprinkle of finely chopped thai basil, fresh mint and cilantro, with more whole leaves on the side to serve. Drizzle wings with reduced marinade and top with chopped peanuts for crunch and thai red chilis if you like a kick!