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Mung Bean Sticky rice (Xôi Xéo) the easy way 6

Baked Pok Pok Chicken Wings

Crispy baked spicy, savory and sweet chicken wings
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 2 lbs 1 kg Chicken Wings, trimmed
  • 2 tspn oil
  • 1/2 tspn salt (Himalayan salt if possible)
  • 1/2 tspn freshly ground pepper
  • 1/2 tspn garlic powder
Glaze
  • 1/4 cup palm sugar or coconut brown sugar
  • 1/4 cup fish sauce
  • 2 cloves garlic, finely grated
Garnish
  • 1/2 cup roasted peanuts, crushed
  • 1/2 cup coriander leaves, chopped
  • 2 to 3 Thai chili peppers, finely sliced

Method
 

  1. Preheat oven to Broil function 500 F / 260 C
  2. In a bowl, toss the chicken wings in the oil, salt, pepper and garlic powder
  3. Arrange the chicken in a single layer on a wire rack set over an oven tray and put the tray in the lower part of the oven. Broil for 10 minutes, flip the wings over, and broil for another 10 to 12 minutes till fully cooked. If you poke the wing with a wooden stick or tooth pick, clear juice should run out.
To make the Glaze
  1. In a small sauce pan, over low heat, heat the palm or coconut brown sugar with the fish sauce, stir till well blended. Simmer for a few minutes till the sauce thickens a little. Remove from heat, stir in the grated garlic.
To serve
  1. Toss the baked chicken wings in the glaze till evenly coated. Put on a serving platter. Sprinkle the chilies, coriander and crushed peanuts on top. Serve hot.