Crispy Garlic-Glazed Chicken Wings

Name: Crispy Garlic-Glazed Chicken Wings
Total time: 60 min
Ingredients: 5 tablespoons granulated sugar, divided; 5 tablespoosn fish sauce (such as Red Boat), divided; 1/4 cup fresh lime juice (from 2 limes), divided; 9 chicken wings, split; Cooking spray; 2 tablespoons water; 2 tablespoons canola oil; 2 tablespoons soy sauce; 1/4 cup chopped scallions; 1/4 cup packaged crispy fried garlic (such as Nang Fah); 1/4 cup dried small shrimp (such as Lam Sheng Kee); 1/4 cup loosely packed fresh cilantro leaves; 1/4 cup loosely packed fresh Thai basil leaves

1 Review

At Anan Saigon, in Ho Chi Minh City, Vietnam, chef Peter Cuong Franklin serves next-level chicken wings that are at once sticky-sweet and explosively umami. Baked then stir-fried in a mixture of fish sauce, lime juice, and soy sauce, the wings get finished with crunchy fried garlic and fresh scallions.

By Peter Cuong Franklin

Updated on April 30, 2019

Crispy Garlic Glazed Chicken Wings — Photo: Justin Walker

Active Time:

30 mins

Total Time:

1 hrs

Yield:

4 to 6

Ingredients

5 tablespoons granulated sugar, divided
5 tablespoosn fish sauce (such as Red Boat), divided
1/4 cup fresh lime juice (from 2 limes), divided
9 chicken wings, split
Cooking spray
2 tablespoons water
2 tablespoons canola oil
2 tablespoons soy sauce
1/4 cup chopped scallions
1/4 cup packaged crispy fried garlic (such as Nang Fah)
1/4 cup dried small shrimp (such as Lam Sheng Kee)
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh Thai basil leaves

Directions

Stir together 3 tablespoons sugar, 3 tablespoons fish sauce, and 2 tablespoons lime juice until sugar dissolves. Pour mixture into a ziplock plastic bag; add chicken. Seal bag; gently massage bag to coat wings with marinade. Refrigerate 24 hours.
Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry; arrange in a single layer on prepared baking sheet. Bake in preheated oven until lightly browned, about 25 minutes, flipping once.
Meanwhile, whisk together 2 tablespoons water, remaining 2 tablespoons sugar, remaining 2 tablespoons fish sauce, and remaining 2 tablespoons lime juice in a small bowl until sugar dissolves. Set aside.
Heat oil in a wok over high. Add wings and soy sauce; cook, stirring often, until darkened in spots, 1 to 2 minutes. Add fish sauce mixture; cook, stirring constantly, until sauce reduces and wings are glazed, 30 seconds to 1 minute. Add scallions, fried garlic, and dried shrimp; cook, stirring constantly, until shrimp soften slightly, about 1 minute. Remove from heat; stir in cilantro and basil. Transfer to a platter.