Vietnamese Style Caramel Chicken Wings
Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 25 minutes Servings: 2
Chicken wings in a salty, sweet, sour, spicy Vietnamese caramel sauce inspired by Pok Pok chicken wings.
1/4 cup water
1/2 cup sugar
1/4 cup fish sauce (or soy sauce)
2 tablespoons lime juice (~1 lime)
2 tablespoons chili sauce (such as sriracha) or to taste
2 cloves garlic, chopped
2 pounds chicken wings, rinsed and pat dry
- Simmer the water and sugar in a sauce pan over medium heat until it turns a deep amber, about 1015 minutes.
- Mix the fish sauce, lime juice, chili sauce, and garlic and carefully add it to the pan, then heat until the caramel dissolves.
- Marinate the chicken wings in the sauce for 30 minutes to overnight. 4. Place the chicken wings on a rack, on a foil lined baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy, about 2530 minutes. 5. Meanwhile place the marinade in a sauce pan and simmer over medium heat to thicken, about 710 minutes.
- Toss the wings in the caramel sauce
Bacon Whiskey Jam with grilled flat Bread
- 2 pounds bacon, cut into strips
- Scant 1/2 ounce butter (optional)
- 14 ounces shallots, peeled and chopped
- 2 cloves garlic, not too large, peeled and chopped
- 1/2 teaspoon sweet smoked paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 5 fl. ounces Irish whiskey
- 3 1/2 ounces light soft brown sugar
- 3 1/2 ounces honey
- 5 fl. ounces cider vinegar
- 3 1/2 ounces marmalade
- Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.
- Fry the bacon in a wide low-sided sauté pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots—about 1 tablespoon. If there is not enough fat, add a little knob of butter—about 1/2 oz.
- Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.
- Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.
- Serve at room temperature, or even a little warm, on buttered toast.