Chicken Wings with Ginger and Caramel Sauce
Succulent chicken wings glazed in a rich Vietnamese-inspired caramel sauce, flavored with fish sauce, fresh ginger, and aromatics. This dish perfectly balances sweet, savory and aromatic elements for an exciting Asian fusion appetizer.
Ingredients
- •1 portion caramel
- •⅓ cup sugar
- •⅜ cup nam pla
- •2 cloves garlic
- •4 whole shallots
- •2½ pounds chicken wings
- •1 piece fresh ginger
- •2 teaspoons cracked black peppercorns
- •6 sprigs fresh cilantro
Cooking Instructions
- 1.
1. Preheat the oven to 450°F.
5 min
- 2.
2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
10 min
- 3.
3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
5 min
- 4.
4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
56 min
- 5.
5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
2 min
