Vietnamese Chicken Wings
Author: NecessaryIndulgences.com
- 3 pounds chicken wings, cooked
- ½ cup fish sauce
- ½ cup sugar
- ¼ cup water
- 2-4 cloves garlic, minced
- 1 teaspoon ginger, minced or grated
- 2-3 tablespoons chili garlic sauce (I use Huy Fong)
- Chopped cilantro, to taste
- If you are cooking on a Big Green Egg, set your cooker up for raised direct at 325F.
- Cook for about 45 minutes to 1 hour with the thick skin side up.
- Flip and cook for another 15 minutes or so with the thick skin side down.
- While the wings cook, make the sauce.
- Put the minced garlic and ginger into the water and let the flavors marry for a few minutes.
- Add the fish sauce and sugar to a sauce pan over medium heat.
- Stir until the sugar is dissolved.
- Add the garlic, ginger, and water.
- When that starts to boil add the garlic chili sauce.
- Continue to boil until the sauce is reduced to a syrupy consistency, about 10-15 minutes.
- Toss the chicken wings in the sauce and add chopped cilantro.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2015/08/vietnamese-chicken-wings/
3.5.3208