Vietnamese Sweet and Sticky Fish Sauce Chicken Wings
Author: 
Serves: 4 pax
 
Ingredients
Marinate the Wings
  • 12 pcs Mid Joint (Abt 500 g)
  • ½ teaspoon Salt
  • 40 ml Water
  • 50 ml Fish Sauce
  • 60 g Sugar
  • 2 tablespoon Garlic
Air Fry the Wings ( Can be substitute with oil Frying)
  • 8 tablespoons Sweet Potato Flour
  • 1 tsp Chili Powder (optional)
  • 4 tablespoon oil
Coat the Wing with Sticky Sweet Sauce
  • ½ portion of the blended marinade sauce (about 60 ml)
  • 30 ml of Water
Garnishes (Optional)
  • Any Greens
  • Pink Peppercorn
Instructions
Marinate the Wings
  1. Add all the ingredients for the marinade , except the wings, in a blender and blend until smooth.
  2. Reserve half of the blended Sauce for making the Sweet sauce to coat the wings (about 60ml)
  3. In a large mixing bowl, combine the wings and the remaining marinade together.
  4. Mix well and transfer to a zip lock bag.
  5. Chill in the fridge for a minimum of 4 hours and a maximum of 12 hours.
Air-fry the wings.
  1. Preheat the Air fryer @ 200 degree Celsius
  2. Remove the wings from the bag and pat dry with Kitchen tissue
  3. In a plate, combine sweet potato flour and chili powder. Mix Well.
  4. Coat the wings evenly With the sweet potato mixture
  5. Brush the wings with oil, and air-fry the wings in batches at 200 degree Celsius for 10 mins or until golden brown (or fry in oil).
  6. Remove the ready wings from the fryer and set aside
Coat the wings with Stick Sweet Sauce
  1. Heat the reserved sauce and water in a saucepan over medium heat (Abt 30 sec)
  2. Until the sauce is reduced by half, add in the fried Wings
  3. Toss the wings in the sauce and ensure the Wings are well coated with the sauce.
  4. Transfer the wings to a serving plate and sprinkle some pink peppercorn and accompanied with some greens.
Recipe by eckitchensg at http://eckitchensg.com/2015/12/vietnamese-sweet-sticky-fish-sauce-chicken-wings/