- 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
- Kosher salt and freshly ground black pepper for seasoning
- Cooking spray
- 3 finely chopped large garlic cloves
- 1 Tbsp. vegetable oil
- 1/3 cup fish sauce
- 1/3 cup firmly packed light brown sugar
- 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
- 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
- ¼ cup torn cilantro and mint leaves
- Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa) and letting the wings cook for another 30 minutes.
- While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
- Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !
We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.
This sauce recipe came from Southern Living.
We weren’t paid in any form to promote Southern Living.
Take care everybody !