I was drooling for chicken wings after watching all the Superbowl party snacks on TV. I had to get my wing fix, but didn't want the standard buffalo wing. Then, the hubby suggested the caramelized chicken wings (canh ga chien) from Pho Van Vietnamese Restaurant in Portland. Served hot and crispy, it has a moist and garlicky interior and is smothered with a sweet and spicy glaze that's finger licking good. For my ode to Pho Van, I marinated the chicken wings in grated onion to help retain the moisture in the chicken, along with garlic powder. The glaze is lightly sweet, spicy with a hint of savory from the fish sauce, and nutty from the sesame seed oil. Great as an appetizer or a whole bunch of wings served with rice for a devilishly good meal. Eat HappiLee!
Ingredients
Wings
chicken wing wingettes (flats)
1 onion grated
garlic powder
kosher salt
oil for deep frying
Glaze
1/2 cup thai sweet chili sauce
1 tablespoon fish sauce
1 tablespoon sesame seed oil
1-2 tablespoons water
Directions
- Rinse the wings in cold water and pat dry with paper towels
- Lay out the wings and lightly sprinkle garlic powder and salt on both sides of the wings
- Place wings and grated onion in resealable bag.
- Squeeze out air and seal bag to marinate overnight in the refrigerator.
- Remove bag of wings from the refrigerator at least 1 hour before frying.
- Heat up about 3 inches of oil in a large 8 quart pot (taller pot will prevent more splattering)
Meanwhile, work on the glaze.
- Combine all glaze ingredients together to be used to drizzle on the wings.
- When the oil is ready, it should sizzle if a chopstick is dipped in the hot oil.
- Place wings in the oil, 6 at a time to prevent crowding.
- Fry till they float golden, about 4-5 minutes per side, depending on the size of the wing.
- Drain on a paper towel. If making a large batch, you may have to refry just before serving to ensure hot and crispy skin.
- Drizzle with glaze and serve immediately.
