Can I get away with that just this once?
But really, try this dish! It is delicious! It’s chicken wings, for goodness sakes! Who wouldn’t like that?
I guess I should also mention the main flavor component, ground chilli with fried garlic paste. It has a bit of lemongrass, which gives it a nice herbal-ness, if you know what I mean. You can find it at your local Asian market or online. Or if you prefer to make something similar yourself, Wandering Chopsticks has a recipe for Vietnamese Lemongrass Chili Sauce that I highly recommend. Either one will do the job nicely here.
Chilli Garlic Chicken Wings
- 12-15 chicken wings, separated at the joint
- 1 bunch green onions, cut into 2-inch segments, white and greens separated
- 2 tbs ground chilli with fried garlic paste
- 2 tbs brown sugar
- 2 tbs lime juice
- fish sauce to taste
Start by seasoning the wings well with salt and pepper. Put them into a pre-heated 350° for about 20 minutes. I have a convection oven, but if you have a conventional oven maybe 375° is better for browning.
While the wings are cooking, prepare the sauce by mixing the chilli paste, sugar and lime juice. Feel free to change the proportions to your preference. Add fish sauce to taste. Set aside until needed.
When the wings are done, remove them from the oven and let them cool a little while you’re heating your wok over high heat. Once it’s hot, add a little oil and add the chicken wings with the whites of the onions. Stir-fry until the onions soften and brown a little, about 2-3 minutes. Add about 2/3 of the sauce mix to start then the greens of the onions. Toss vigorously, otherwise the sauce may burn due to the high sugar content. Turn down the heat a bit if you need to. Add more sauce if necessary to get a nice coating. Use any leftover sauce for dipping.