Prep 30 mins
Cook 25 mins
This was a dish I once tasted at a local restaurant which has since closed. The dish is simple, tasty and best cooked under a broiler; the barbeque is just too much hassle and changes the taste a little. There are never, ever any leftovers with this dish. I take it to most functions and parties we're invited to, and no matter how much I make, there's only ever an empty platter at the end. The ingredients are measured PER POUND of split chicken wings. One last note: these really stink when under the broiler (the fish sauce) but promise you, you'll not regret the final product.
- Combine all ingredients in a bowl large enough that the wings on top of the pile have a chance to 'air dry'. (The repeated drying and soaking really helps the flavours bind).
- Marinate for 2 hours, turning every 15 minutes or so.
- Spread wings in a single layer on a broiler pan, tightly packed but not overlapping. I always start them outside-skin side up (as opposed to underside-skin).
- Broil an inch or two below element for 16 - 18 minutes, then turn and broil for an additional 5 - 7 minutes. They should be dark but not burnt.
- If you use the pan a second time, clean-up is greatly shortened if you empty and rinse the lower (drip) pan after the first batch is done.