BBQ fish sauce wings

Olive - - Contents -


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.

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