Winner Winner Chicken Dinner
Glazed Fish Sauce
Chicken Wings
(aka nước mắm cánh
gà nướng)
My easy peasy 3 ingredient marinade! Just mix, whack in oven, flip once and done!
The result is a glossy, tender, juicy chicken wings that melts in the mouth! The aromas of the fish sauce mingling with garlic & touch sweetness of sugar make it one of my favourite ways to prepare & eat wings!
No chopsticks required - just fingers!
Prep Time: 10 mins plus 15 mins marinade time
Cook: 40-50 mins
Difficulty: Easy
Serves: 4
My easy peasy 3 ingredient marinade! Just mix, whack in oven, flip once and done!
The result is a glossy, tender, juicy chicken wings that melts in the mouth! The aromas of the fish sauce mingling with garlic & touch sweetness of sugar make it one of my favourite ways to prepare & eat wings!
No chopsticks required - just fingers!
The result is a glossy, tender, juicy chicken wings that melts in the mouth! The aromas of the fish sauce mingling with garlic & touch sweetness of sugar make it one of my favourite ways to prepare & eat wings!
No chopsticks required - just fingers!
Prep Time: 10 mins plus 15 mins marinade time
Cook: 40-50 mins
Difficulty: Easy
Serves: 4
Ingredients:
- 1.5kg small chicken wings (drumettes & wingettes separated, washed & patted dry)
Marinade:
- 1/2 cup fish sauce
- 1/4 cup white sugar
- 1 bulb garlic, crushed/minced
Steps:
- Preheat oven to 200 degrees Celsius.
- In a large bowl add fish sauce, sugar, garlic and mix well. Add wings to the marinade ensuring it is evenly coated and let sit for 15 mins.
- Meanwhile, line large oven tray with baking paper (firstly so the wings don’t stick to the tray, secondly saves on washing up later!)
- Arrange wings (outer skin side down) in a single layer on the lined tray. Drizzle all the extra marinade over the top of the wings.
- Bake in middle rack for 25 mins, then flip over and cook for a further 20-25 mins or until golden & caramelised (the sauce will evaporate and will glaze the wings).
- Serve with rice & sides of your choice.
- Enjoy!
LisaDiepCooks Notes:
Ingredients:
- 1.5kg small chicken wings (drumettes & wingettes separated, washed & patted dry)
- 1/2 cup fish sauce
- 1/4 cup white sugar
- 1 bulb garlic, crushed/minced
Steps:
- Preheat oven to 200 degrees Celsius.
- In a large bowl add fish sauce, sugar, garlic and mix well. Add wings to the marinade ensuring it is evenly coated and let sit for 15 mins.
- Meanwhile, line large oven tray with baking paper (firstly so the wings don’t stick to the tray, secondly saves on washing up later!)
- Arrange wings (outer skin side down) in a single layer on the lined tray. Drizzle all the extra marinade over the top of the wings.
- Bake in middle rack for 25 mins, then flip over and cook for a further 20-25 mins or until golden & caramelised (the sauce will evaporate and will glaze the wings).
- Serve with rice & sides of your choice.
- Enjoy!
LisaDiepCooks Notes:
- Optional: Take it up a notch! Make it 4 ingredients by adding 1 tsp chilli flakes to the marinade for an extra spicy kick!
- Fish sauce: I recommend 3 Crabs by Viet Huong brand for all my cooking, they now sell at woolies.
- I prefer free range wings for taste & quality. For this recipe I used 2 x pack of lilydale free range wings (it’s already separated and the tips removed).
- Cleaned wings: wash the wings and pat dry with paper towel. If you don’t have time to wash at the very least pat dry.
- NB: Cooking time may vary depending on oven, cook until sauce evaporates and chicken is golden
- Serve with rice, steamed veges, salad or enjoy on their own!
