A delicious way to serve chicken wings from ” Real Food” by Nigel Slater.
Ingredients
- 1 tbsp thai fish sauce
- juice of a l;emon
- 1 tsp sugar
- 2 plump garlic cloves peeled and crushed
- 1 tbsp groundnut or olive oil
- 12 free range chicken wings
For the Dipping Sauce:
- 6 tbsps rice vinegar
- 4 tbsps sugar
- 1 tbsp dark soy sauce
- 2 small red chillies seeded and very finely chopped
- 1 tbsp coriander leaves very finely chopped
- juice of a lime
Servings:
Instructions
- Make a thin paste of the fish sauce, lemon juice, sugar, garlic and oil. Season with ground pepper then pour over the chicken wings and set aside for an hour or more.
- Make the dipping sauce. Bring the vinegar and sugar to the boil in a small pan and leave to boil until it becomes syrupy- about five minutes, maybe less. Remove from the heat and stir in the soy sauce, chillies, coriander leaves and lime juice then leave to cool. It will become thick and sticky.
- Grill the chicken wings until golden and starting to crisp- either under an grill or on the barbcue. If preferred you can roast them for 30 minutes in an oven preheated to 200 C, Gas Mark 6.
- Serve hot or cold, with the dipping sauce.
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