Also A Good Recipe For Fried Caramelized Shrimp and Chicken Dishes
How you doin’? If you love chicken wings of any kind this is a recipe you’re going to want to try. These Vietnamese style savory caramel sauce wings weaves a perfect blend of salty, sweet, sour and spicy by making a caramel and instead of adding cream or water it uses salty fish sauce and sour lime juice and zest. If you want it spicier add some chilies or chili sauce along with some garlic for additional flavor.
My Vietnam Caramel Chicken Wings are made on the stovetop so don’t expect the wings to have crispy skin like Buffalo Wings or other wing recipes. But the caramel in the glaze adds a smoky depth and cuts the sweetness in a complex way. Don’t be scared of making these, as the lime juice that you add in the beginning of the glaze helps keep the caramel from crystallizing.
As the wings are dunked into a thick caramel sauce, you’ll find that they are a little sticky and messy but hey, they wouldn’t be chicken wings without a little mess! These Vietnamese style spicy caramel chicken wings will make an excellent addition to my lineup of snacks any occasion.
The cooking of Vietnam is done with minimal use of oil and dairy and relies more on the light, fresh flavors of herbs and vegetables. As a result, Vietnamese cuisine is considered one of the healthiest cuisines in the world.
Prep time: 25 minutes
Fry time: 15 minutes
Yield: 4 Servings
1/2 cup Asian fish sauce
1-1/2 cups sugar (coconut sugar is more authentic, if you can find it)
1/4 cup Thai crab or shrimp paste with bean oil
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon water
Peanut or vegetable oil (for frying; about 10 cups)
1 cup all-purpose flour
1 teaspoon baking powder
1-1/2 cups cornstarch, divided
1/2 cup vodka
1-3/4 cups water
2 pounds chicken wings, tips removed, flats and drumettes separated
Kosher salt and freshly ground black pepper
1/4 cup chopped salted, roasted peanuts
Garnish: Fresh cilantro leaves with tender stems and lime wedges (for serving)
ChefSecret: Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat sauce before using.
Quip of the Day: “The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about or as a ritual like filling up a car, but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.” …Anthony Bourdain
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