Vietnamese Chicken Wings
12 – 20 wings
1 – 2 tbsp of honey
1/4 cup of fresh ginger (chopped)
1/8 cup peanut oil
1 – 2 tbsp of Chili Garlic Sauce (Tuong Ot Toi Vietnam)
chopped fresh thai basil (optional)
Preheat oven to 450. Space out wings on a cookie sheet and drizzle a small amount of olive oil on them. Cook for about 15 – 20 until light brown. Throw wings into frying pan with peanut oil on med-high heat and let them crisp to golden brown. Take off and let drain on some paper towels. Add a little more peanut oil, throw wings back in with ginger and cook for minute (until ginger is light brown), then add honey in equal amounts to the wings, throw in chili paste and basil, and stir ingredients together letting the sauce carmelize and bind to the wings. cook for about 4 – 5 more minutes in sauce on medium. Ready to eat.
Wash down with a good Pale Ale or IPA.