Fish-Sauce-and-Black-Pepper Chicken Wings
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds chicken wings
- Neutral oil
- ½cup fish sauce
- ½cup sugar
- 2whole fresh, red hot chilies
- 2tablespoons minced garlic
- Fresh ground black pepper, to taste
Nutritional analysis per serving (14 servings)
237 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 18 grams protein; 1012 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Step 3
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- Step 4
While the wings cook, combine ½ cup fish sauce, ½ cup sugar, 2 whole fresh, hot red chilies (like Thai), 2 tablespoons minced garlic and lots of freshly ground black pepper. Whisk to incorporate the sugar. Put the sauce in a medium saucepan over medium heat. Cook until it thickens into a thin syrup (essentially a fish-sauce caramel).
- Step 5
When the wings are cooked, move them to the hot part of the grill and cook, uncovered, turning as necessary and basting with the caramel until they’re nicely browned on both sides.
Private Notes
Comments
This is a tasty and simple recipe to prepare. I altered the recipe slightly by using brown sugar instead of white sugar. I also cooked the chicken in the oven and finished it by broiling it which worked quite well.
Great recipe. I use the technique that Bittman explains elsewhere: render out some of the fat for a while on the cooler side of the grill, then toss wings in the sauce and crisp them on the hotter side for a few minutes at the end.
I totally ignored the chicken wing preparation part of this recipe- paper towel dry wings, toss with flour salt and pepper and place on a parchment lined baking sheet. Brush w olive oil and bake at 425 for 30 minutes. Make sauce in the interim, toss with wings at end of 30 mins in a large bowl, and put back in oven for 10 more minutes. Let cool for 10 and eat ‘em up.
I did these in the oven at 450, which was very smokey. The glaze was subtle. I love wings but these weren't anywhere near close to my favorite. They might be fabulous on the grill, though.
Great recipe. I use the technique that Bittman explains elsewhere: render out some of the fat for a while on the cooler side of the grill, then toss wings in the sauce and crisp them on the hotter side for a few minutes at the end.
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