Asian Caramel Chicken Wings by Tia Aro - Musely
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Asian Caramel Chicken Wings

posted in Food & Drink > Recipes
06/24/2016
  • Using dark caramel in savoury dishes in common in Asian cooking - it adds depth of flavour and contrasts well with sour and spicy notes.
    Using dark caramel in savoury dishes in common in Asian cooking - it adds depth of flavour and contrasts well with sour and spicy notes.
  • Prep: 40 mins
    Cook: 45 mins
    Level: Easy
    Serves 4

    Nutritional Info: per serving
    Calories - 391
    Fat - 19g
    Saturates - 5g
    Carbs - 26g
    Sugars - 25g
    Fibre - 0g
    Protein - 28g
    Salt - 3.2g

  • Ingredients:
    100g golden caster sugar
    4 tbsp gluten-free fish sauce
    1 green chilli, halved (optional)
    Small piece cinnamon bark
    Small piece ginger, finely chopped
    Juice 1 large lime, plus extra for squeezing over
    1kg chicken wings, tips removed and cut in half

    To garnish -
    Small bunch spring onion, cut into 1cm lengths
    Large piece ginger, cut into matchsticks
    1 green chilli, cut into rings
    Handful coriander sprigs
    Boiled white rice, to serve

  • 1. Put the sugar in a medium saute pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel.

  • 2. At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer – take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency – add a splash more water if needed.

  • 3. Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.

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