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!

Recipe «Sticky Vietnamese chicken wings with spicy mint sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.