BBQ fish sauce wings
35 MINUTES + MARINATING | SERVES 4 | EASY |
chicken wings 1kg, tips removed and cut in half at the joint vegetable oil
limes 2, cut into wedges MARINADE fish sauce 100ml caster sugar 150g garlic 6 cloves, crushed dried chilli flakes 1 tsp lime 1, juiced
• Whisk all the marinade ingredients in a bowl until the sugar has dissolved. Add the chicken wings, coat well and chill for at least 2 hours but preferably overnight. • Remove the wings and pat dry with kitchen paper. Add the marinade ingredients to a pan and bring to a boil over a medium heat. Simmer for 5-10 minutes until syrupy. • Heat a barbecue until medium-high (or for oven cooking, see cook’s notes). Add the wings to a bowl and toss with 1 tbsp of oil and some seasoning. Grill for 20-25 minutes, turning regularly, until really chargrilled and crisp. Remove from the barbecue and toss with the reduced marinade. Serve with lime wedges. PER SERVING 421 KCALS | FAT 15.2G | SATURATES 3.6G CARBS 45.7G | SUGARS 40.8G | FIBRE 1.9G PROTEIN 24.3G | SALT 5.1G
Alternatively, heat the oven to 220C/fan 200C/ gas 7. Drain the chicken wings from the marinade, pat dry and add to a shallow baking tray. Roast for 45 minutes, turning halfway. Toss through the reduced marinade before serving.