Crispy, juicy and ready to make your mouth water. Crispy Vietnamese Chicken Wings

Chicken & Marinade
1 kg (2.2lbs) – Chicken Wings, Drums & Flats
2 tsp (4g) – Onion Powder
2 tsp (4g) – Garlic Powder
1 Tbsp (20ml) – Fish Sauce
1 tsp (5g) – Sea Salt Flakes
1 tsp – Ground White Pepper

Sauce
3 Tbsp (60ml) – Peanut Oil
7 – Garlic Cloves, Finely Diced (Brunoise)
2 – Shallots, Finely Diced (Brunoise)
3 ½ Tbsp (56g) – Brown Sugar
¼ Cup (60ml) – Fish Sauce
2 – Long Red Chillies, Finely Diced (Brunoise)
2 – Limes, Juiced
2 – Spring Onions (Scallions), Thinly Sliced

Batter
1 Cup (140g) – Corn Flour
1 tsp (5g) – Baking Powder (Not Baking Soda)
Vegetable Oil For Frying

Garnish
Coriander (Cilantro), Torn
Mint, Torn

Method –

1. Place the chicken wings into a bowl & add in all of the marinade ingredients. Toss to coat, wrap tightly & marinate for 1 hour, up to 24 hours in the fridge.

2. In a separate bowl, add the cornflour & baking powder, mix well. Add the marinated chicken wings in, 2-3 at a time, reserving any marinade and toss to coat all over. Place onto a baking tray or plate.

3. Heat the peanut oil in a saucepan over medium-high heat & add in the diced shallots whilst the oil is still cold. Fry for 2 minutes or until just starting to brown, mixing frequently. Add in the brown sugar, fish sauce & garlic, mix well & bring to a boil. Reduce the heat to low and allow to simmer for 10 minutes to thicken and reduce, stirring frequently. Once reduced & thick, stir in the lime juice & spring onions, remove from heat and keep warm by covering with a lid or sheet of aluminium foil.

4. Heat vegetable oil to 160.c-320.f. Fry the chicken wings in batches for 3 minutes on each side or until lightly golden all over. Remove & place onto a wire rack over a baking tray to drain. Increase heat to 180°c-350°f. Fry the wings a second time for 1-2 minutes or until deeply golden, again in batches. Remove and drain. Place the chicken wings into a large mixing bowl & pour over the warm sauce, toss to coat with coriander and mint.

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