Sticky Vietnamese chicken wings with spicy mint sauce

Cooking Meat Sticky Vietnamese chicken wings with spicy mint sauce

This flavour-packed spicy mint recipe is as easy to make as it is on the hip pocket – and the chicken wings will disappear like magic!

Lables: Low carb Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Combine soy sauce, fish sauce, palm sugar, garlic, lemongrass and lime juice in a jug. Place chicken nibbles, in a single layer, in a ceramic baking dish. Pour over sauce. Turn to coat. Cover. Refrigerate for 6 hours or overnight, if time permits, occasionally turning chicken in marinade.
  2. Preheat oven to 200C/180C fan-forced. Remove chicken from fridge. Stand at room temperature for 15 minutes.
  3. Bake chicken in marinade for 35 minutes, turning twice during cooking, or until chicken is browned and cooked through.
  4. Meanwhile, make Spicy Mint Sauce: Place all the ingredients in a small food processor or blender. Process until well combined and almost smooth. Sprinkle chicken with chilli. Serve with mint sauce.

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1/2 cup soy sauce
1 tbsp fish sauce
2 tbsp grated palm sugar
2 garlic cloves, crushed
2 stalks lemongrass , finely chopped
1/4 cup lime juice
1.5kg chicken nibbles
2 small red chillies, sliced
1 cup firmly packed fresh mint leaves
1 small red chilli, roughly chopped
1/4 cup lime juice
1 tbsp rice vinegar
2 tsp caster sugar
1/2 tsp salt

Adv

Autors
Preparation time
6:00
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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