Vietnamese Crispy Chicken Wings

Vietnamese Crispy Chicken Wings

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5 from 2 votes

Prep Time: 20

Cook Time: 20

Marinating Time: 1

Total Time: 1 40

Servings: People

Calories: 1325kcal

Author: Chef Jack Ovens

Ingredients

Chicken & Marinade

1 kg (2.2lbs) - Chicken Wings, Drumettes & Wingettes
2 tsp (4g) - Onion Powder
2 tsp (4g) - Garlic Powder
1 Tbsp (20ml) - Fish Sauce
1 tsp (5g) - Sea Salt Flakes
1 tsp (10 Cracks) - Black 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

Long Red Chilli, Thinly Sliced
Spring Onion (Scallion), Thinly Sliced
Lime
Coriander (Cilantro), Torn
Mint, Torn

Instructions

Place the chicken wings into a large mixing bowl & add in all of the marinade ingredients. Toss to coat, wrap tightly & marinate for 1 hour, up to 24 hours in the fridge.
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.
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.
Add enough vegetable oil to a large, high rimmed pan, place over high heat and heat to 160°c-320°f. Use a thermometer for accurate results.
Once at temperature, 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 all over.
Serve in bowls & garnish with fresh chilli, spring onion (scallion), coriander (cilantro), mint & lime.