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Vietnamese Fish Sauce Wings

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  • 2 lbs chicken wings
  • 4 tbsp Red Boat fish sauce
  • 2 tsp bouillon powder
  • 2 tbsp garlic
  • 4 tsp ginger
  • 4 tsp shallot
  • 2 oz tapioca starch
  • 2 tbsp honey
  • 2 tsp sugar
  • Vegetable oil
  • Chili - fresh slices or dried flakes (optional)
  • Cilantro for serving/garnish



    1. Rinse and cut the wings, separating the drumettes and flats.
    2. Mince garlic and shallot. Grate ginger.
    3. Marinate wings with half the amount of: bouillon powder, garlic, shallot, ginger, and fish sauce.
    4. Let marinate for at least 30 minutes. Stir occasionally to ensure all pieces have a chance to absorb the marinade.
    5. Meanwhile, make the sauce by mixing together the remaining fish sauce and bouillon powder with the sugar and honey.
    6. Once the wings are done marinating, pour out any excess liquid.
    7. Add tapioca starch and toss to cover every piece.
    8. Heat a frying pan on medium and add a thin layer (~1/2 cm) of vegetable oil.
    9. Place the wings in the pan in a single layer, leaving space between each to avoid sticking. You may have to do this in several batches.
    10. Fry on medium low, turning the pieces every few minutes, until golden on all sides (about 10 minutes).
    11. Remove wings from pan and set aside.
    12. Pour out excess oil and wipe your pan.
    13. Return pan to stove, heat on medium, and add 2 tsp of oil.
    14. Add remaining garlic, ginger, and shallot. Sauté for 15 seconds until fragrant.
    15. Pour in the sauce.
    16. Add the wings back in and stir to coat.
    17. Cover and cook on low heat for 10 minutes, stirring occasionally to prevent burning. The sauce will thicken and become a glaze.
    18. Add chili, stir, and remove from heat.
    19. Garnish with cilantro and serve as an appetizer or a main with rice.

    Recipe Source: MMBonAppétit


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