Cook The Book: Sweet And Sour Vietnamese Wings

Name: Cook The Book: Sweet And Sour Vietnamese Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 chicken wings; 1/2 cup freshly squeezed lime juice; 1/2 cup firmly packed brown sugar; 1/2 cup Vietnamese or Thai fish sauce; 1/2 cup mango, guava, or papaya nectar; 2 tablespoons Asian chili sauce; 4 cloves garlic, minced; 1/3 cup chopped cilantro sprigs; 1/4 cup minced ginger; 1/4 cup minced lemongrass, stem only; 1/4 cup roasted, unsalted peanuts; 4 cups shredded iceberg lettuce

Servings: persons

24 chicken wings
1/2 cup freshly squeezed lime juice
1/2 cup firmly packed brown sugar
1/2 cup Vietnamese or Thai fish sauce
1/2 cup mango, guava, or papaya nectar
2 tablespoons Asian chili sauce
4 cloves garlic, minced
1/3 cup chopped cilantro sprigs
1/4 cup minced ginger
1/4 cup minced lemongrass, stem only
1/4 cup roasted, unsalted peanuts
4 cups shredded iceberg lettuce

1
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the lime juice, brown sugar, fish sauce, mango nectar, chile sauce, garlic, cilantro, ginger, lemongrass, and peanuts. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer the better).
2
Preheat the oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.
3
Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes.
4
Place a layer of lettuce on a platter. Add the wings on top of the lettuce, and serve.

1204

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 chicken wings, 1/2 cup freshly squeezed lime juice, 1/2 cup firmly packed brown sugar, 1/2 cup Vietnamese or Thai fish sauce, and more.

Yes, Cook The Book: Sweet And Sour Vietnamese Wings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!