Peppery Vietnamese Chicken Wings With Quick Vegetable Pickles
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 medium
Carrot (cut into 2-inch sticks)1 cup
Rice Vinegar1 cup
Sugar2 tsps
Kosher Salt1 cup
Fish SauceDirections:
1
For the vegetable pickles: Put the radishes and carrots in a medium nonreactive bowl
2
Combine the vinegar, sugar, salt and 4 1/2 cups water in a medium saucepan and bring to a boil
3
Pour the hot mixture over the vegetables and allow to cool
4
Cover the bowl and refrigerate the pickles up to 2 days
5
For the chicken wings: Heat the oil in a medium saucepan over medium heat
6
Add half of the ginger and garlic and cook, stirring, until soft and fragrant, about 2 minutes
7
Add the vinegar, fish sauce and sugar and bring to a high simmer; adjust the heat and cook, whisking occasionally, until the bubbles become foamy and the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes
8
Remove from the heat and stir in the reserved ginger and garlic and the pepper
9
Let the mixture cool to room temperature and then refrigerate until chilled, at least 1 hour (can be made up to 2 days ahead)
10
Position an oven rack in the top position of the oven and preheat to 425 degrees F
11
Grease a rimmed baking sheet and arrange the chicken wings in a single layer on it
12
Roast until the wings are golden and crispy, about 45 minutes, flipping the wings with a metal spatula about halfway through cooking
13
Transfer the wings to a large bowl and toss with the chilled pepper sauce
14
Arrange the wings on a serving platter along with the pickled vegetables, lettuce, cilantro and lime wedges