Saigon Sweet Heat
Vietnamese Caramel Fish-Sauce Chicken Wings with Pickled Veggies and Fresh Herbs
1 hour
Serves 4
DinnerVietnameseGluten-freeDairy-freeNut-freeSoy-free
Herb's take
These wings take their cue from Saigon night markets, where sweet, savory, and spicy all collide. The magic trick here is the deep umami of fish sauce caramel, made punchy with lime and chili, then balanced with cool, crunchy pickled vegetables.
Equipment needed
- wire rack
- rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Pat chicken wings dry with paper towels, then toss with 1 tbsp oil, salt, and black pepper. Arrange on a wire rack set over a rimmed baking sheet in a single layer.
- 02Roast wings for 40 minutes, flipping halfway, until golden and crisp.
- 03While the wings roast, make quick pickled veggies: Combine rice vinegar, granulated sugar, and a pinch of salt in a bowl. Add carrot, daikon, and cucumber. Stir and let sit for 30 minutes, tossing occasionally.
- 04In a small saucepan, heat 1 tbsp oil over medium. Add ginger, garlic, and sliced chili; sauté until fragrant, about 1 minute.
- 05Add brown sugar to the pan and cook, stirring constantly, until it melts and bubbles and just starts to darken, about 2 minutes.
- 06Carefully add fish sauce to the bubbling caramel. Reduce heat to low, stir well, and simmer until glossy and slightly thickened, 2 to 3 minutes. Remove from heat.
- 07Stir in fresh lime juice off heat.
- 08When wings are done, transfer to a large bowl. Pour caramel fish-sauce glaze over wings and toss to coat.
- 09Arrange glazed wings on a platter. Top with drained pickled vegetables, scallions, cilantro, and mint. Serve immediately.
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