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Best Meal Ever: Vietnamese Caramel Chicken Wings

posted: 06/03/18
by: TLCme

Vietnamese Caramel Chicken Wings

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These sticky, spicy and sweet chicken wings are the perfect appetizer for any summer barbecue!


Vietnamese Caramel Chicken Wings
Serves 6

3 cloves garlic, peeled and roughly chopped
1 3" piece ginger, peeled and roughly chopped
1 T. sugar
Juice of 1 lime
1/2 c. plus 3 T. Thai or Vietnamese fish sauce, divided Sriracha, to taste
1 c. olive oil
24 whole chicken wings
1/2 c. dark brown sugar
2 sticks unsalted butter
3 T. olive oil
3 scallions, thinly sliced, for garnish
1 English cucumber, cut into spears, to serve

In the jar of a blender combine garlic, ginger, sugar, lime juice, 3 T. fish sauce, and sriracha, as desired, and blend until smooth. On low speed, slowly stream in oil and process until completely emulsified. Place chicken wings in an extra-large ziptop bag and pour marinade over. Seal tightly and massage wings to ensure that they are completely coated. Marinate in the refrigerator at least 30 minutes and up to overnight.

Preheat oven to 400 degrees. Divide marinated wings between two foil-lined half sheet trays and roast, rotating trays halfway through, until golden brown and fully cooked, about 45 minutes. When cool enough to handle, transfer to a large bowl and set aside.

In a medium saucepan set over medium heat, combine brown sugar, butter, and olive oil. Cook, whisking occasionally, until butter is melted and brown sugar is dissolved. Add remaining fish sauce and sriracha, as desired, and whisk until sauce is thoroughly combined. Bring to a boil and reduce slightly, about 5 minutes. Pour sauce over wings and toss until completely coated. Return wings to sheet trays and, using a blowtorch, caramelize wings (this can also be done under a broiler).

Transfer to a serving platter, garnish with scallions, and serve with cucumber spears.

Presented by BUSH'S® Baked Beans