Sticky Vietnamese Chicken Wings With Spicy Mint Sauce
Recipe: #25490
January 23, 2017
Categories: Snacks, Chicken, Appetizers, Vietnamese, Game/Sports Day, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy, more
"From Super Food Ideas September '16. Have not included refrigeration times in the times. Chicken nibbles are chicken wings that have been cut in half at the joint and tips discarded. You can use whole chicken wings, if you prefer."
Original is 8 servings
Ingredients
- SPICY MINT SAUCE
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Nutritional
- Serving Size: 1 (296 g)
- Calories 240.4
- Total Fat - 4.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 451.2 mg
- Sodium - 1496.4 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2.6 g
- Sugars - 6.8 g
- Protein - 36.2 g
- Calcium - 58.2 mg
- Iron - 5.6 mg
- Vitamin C - 62.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine soy sauce, fish sauce, palm sugar, garlic, lemongrass and lime juice in a jug.
Step 2
Place chicken nibbles, in a single layer, in a ceramic banking dish and pour over the sauce, turning to coast, cover and refrigerate for 6 hours or overnight, if time permits and occasionally turning chicken in the marinade.
Step 3
Preheat oven to 200C/180C fan forced.
Step 4
Remove chicken from fridge and stand at room temperature for 15 minutes and then bake chicken in marinade for 35 minutes, turning twice during cooking or until chicken is browned and cooked through.
Step 5
Meanwhile make Spicy Mint Sauce - Place all the ingredients in a small food processor or blender and process until well combined and almost smooth.
Step 6
Sprinkle chicken with chilli and serve with mint sauce.
Tips
No special items needed.
2 Reviews
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