Vietnamese Chicken Wings
Savory marinated chicken wings with garlic, fish sauce, and a fresh cilantro-peanut finish.
Servings: 6 people
Ingredients
- 1 1/2–2 lb chicken wings
- 8 cloves garlic coarsely minced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 3 dashes ground black pepper
- 1 tablespoon crushed peanuts
- 1 tablespoon chopped cilantro
Instructions
- Rinse the chicken wings under cold water and pat them dry thoroughly with paper towels; transfer to a large bowl or a resealable plastic bag.
- In a separate bowl, combine the minced garlic, fish sauce, sugar, and ground black pepper; stir until the sugar begins to dissolve.
- Pour the marinade over the wings and toss or massage until all pieces are well coated; cover or seal and refrigerate for at least 2 hours, or preferably overnight.
- Preheat the oven to 400°F (207°C). Line a baking sheet with parchment paper and arrange the marinated wings in a single layer with space between pieces.
- Bake the wings for about 30 minutes, turning once if desired, until the skin is golden brown and cooked through.
- Remove from the oven, sprinkle with crushed peanuts and chopped cilantro, and serve immediately.
Equipment
- Mixing Bowl
- Measuring spoons
- measuring cup
- Baking Sheet
- Parchment Paper
- Knife
- Cutting Board
- Tongs
Notes
- Marinating overnight intensifies the flavor.
- Patting wings dry helps them brown better.
- Use parchment to prevent sticking and simplify cleanup.
- Adjust sugar to taste for more or less sweetness.