Fish Sauce And Black Pepper Chicken Wings Recipes

FISH-SAUCE-AND-BLACK-PEPPER CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/2 cup fish sauce, 1/2 cup sugar, 2 whole fresh, hot red chilies (like Thai), 2 tablespoons minced garlic and lots of freshly ground black pepper. Whisk to incorporate the sugar. Put the sauce in a medium saucepan over medium heat. Cook until it thickens into a thin syrup (essentially a fish-sauce caramel).
• When the wings are cooked, move them to the hot part of the grill and cook, uncovered, turning as necessary and basting with the caramel until they're nicely browned on both sides.

VIETNAMESE CHICKEN WINGS

Steps:

• Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
• In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
• Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
• Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

AMAZING SALT AND PEPPER CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees.
• Combine salt and pepper together in a bowl. Place chicken wings on a lightly oiled baking sheet. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely.
• Bake for 15 minutes then turn and bake for another 15-20 minutes until crispy and cooked through. We like our wings very crispy.
• As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat then add the garlic and onions. (jalapeno as well if you are adding it in.)
• Cook until the garlic has browned slightly.
• Remove chicken wings from oven and place in a large bowl.
• Toss the chicken wings with the garlic oil until completely coated.
• Place on a serving platter, spooning any leftover garlic oil over the top.
• Serve and enjoy!

CAMBODIAN WINGS

Steps:

• In a small bowl, mix brown sugar with honey, oyster sauce , paprika and hot sauce together, set aside.
• Cut wings at joints. Discard tips and place wings in a baking dish.
• In a small bowl, mix soy sauce with fish sauce, salt, lemon juice, ginger, garlic, green onion and black pepper together.
• Pour sauce over chicken wings, mix well, and refrigerate over night or at least 4 hours.
• Preheat oven at 350.
• Bake wings without cover for 30 minutes or till golden brown.
• Brushed prepared honey sauce evenly on cooked wings.
• Return wings to oven, continue to bake for 5 more minutes before serving.
• Serve hot or warm.

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Steps:

• Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
• Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
• While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
• To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

MRS. HAYS' STUFFED CHICKEN WINGS

Steps:

• Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.