Vietnamese Chicken Wings with Chili Lime Sauce
These wings are super tasty. It helps to let them marinate for a few hours before baking them, so let them fully absorb the flavors. Serving with a side of the chili lime sauce just seals the deal for this particular meal
1/4 tsp (1.17g) guar gum
1/4 tsp (1.5g) xanthan gum
1/4 cup (48g) brown sugar equivalent
1/4 cup (50g) other sugar equivalent
1/4 cup (61g) lime juice, freshly squeezed
1 tbsp (6g) fresh ginger, minced
1 tbsp (5g) lemongrass, minced
1/2 cup (144g) fish sauce (nước mắm)
2 each (13.33g) green chillies, sliced into thin rings
2 tbsp (28g) light oil (peanut or coconut work best)
3 lbs (1362g) chicken wings and drumettes
salt and fresh cracked pepper, to taste
1. Combine your xanthan, guar and two sugars together. Mix them well.
2. Combine the ginger, fish sauce, lemongrass, lime juice, chilies and garlic.
3. Quickly whisk in the sugar mixture, until completely dissolved. Split the sauce into two halves. Reserve and save one half for dipping. Add the oil to the other half.
4. Rinse the wings and dry them off with a towel.
5. Add the sauce with the oil to a large resealable bag. Close the bag ALMOST all of the way, but leave enough of a gap to place your mouth on the gap and suck out the remaining air. Quickly seal the bag, before the air has a chance to return to the bag.
6. Marinate for at least an hour, better for 4, but no more than overnight.
7. Pre-heat oven to 425 F.
8. Place parchment paper or foil on a baking tray and spray with non-stick spray. Remove your wings from the bag and discard the marinde. Evenly distribute the wings on the baking tray, so that they do not pile up on one another. It should be a single layer of wings, preferably not touching one another. If you need to use two trays, that might be better. It “bakes” them, rather than steaming them.
9. Bake for approximately 15 minutes, or until golden. Remove and serve with dipping sauce!
10. Feel free to garnish with cilantro, lime zest, green onions and/or toasted peanuts.