Crispy Garlic-Glazed Chicken Wings - El Toro Gourmet Meats

Crispy Garlic-Glazed Chicken Wings
Crispy Garlic Glazed Chicken Wings from El Toro Gourmet Meats in Lake Forest It’s that time of year again, when Americans eat around 1.45 billion chicken wings on Super Bowl Sunday according to The National Chicken Council. We found this unique recipe for Crispy Garlic-Glazed Chicken Wings from chef Peter Cuong Franklin from Anan Saigon, in Ho Chi Minh City, Vietnam. These chicken wings are definitely “next level” and are at once sticky-sweet and explosively umami. Baked then stir-fried in a mixture of fish sauce, lime juice, and soy sauce, the wings get finished with crunchy fried garlic and fresh scallions. We will have plenty of chicken wings on hand and hope you enjoy this recipe for crispy garlic-glazed chicken wings.

Ingredients

5 tablespoons granulated sugar, divided
5 tablespoons fish sauce (such as Red Boat), divided
1/4 cup fresh lime juice (from 2 limes), divided
9 chicken wings, split
Cooking spray
2 tablespoons water
2 tablespoons canola oil
2 tablespoons soy sauce
1/4 cup chopped scallions
1/4 cup packaged crispy fried garlic (such as Nang Fah)
1/4 cup dried small shrimp (such as Lam Sheng Kee)
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh Thai basil leaves

Directions

Stir together 3 tablespoons sugar, 3 tablespoons fish sauce, and 2 tablespoons lime juice until sugar dissolves. Pour mixture into a ziplock plastic bag; add chicken. Seal the bag and gently massage the bag to coat the wings with marinade. Refrigerate for 24 hours.
Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry; arrange in a single layer on a prepared baking sheet. Bake in preheated oven until lightly browned, about 25 minutes, flipping once.
Meanwhile, whisk together 2 tablespoons of water, the remaining 2 tablespoons of sugar, the remaining 2 tablespoons of fish sauce, and the remaining 2 tablespoons of lime juice in a small bowl until the sugar dissolves. Set aside.
Heat oil in a wok over high. Add wings and soy sauce; cook, stirring often, until darkened in spots, 1 to 2 minutes. Add fish sauce mixture; cook, stirring constantly, until sauce reduces and wings are glazed, 30 seconds to 1 minute. Add scallions, fried garlic, and dried shrimp; cook, stirring constantly, until shrimp soften slightly, about 1 minute. Remove from heat; stir in cilantro and basil. Transfer to a platter.

We hope you enjoy our recipe for Crispy Garlic-Glazed Chicken Wings!