Vietnamese Chicken Nibbles

8
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our local paper the West Australian and their FRESH inset. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (316.5 g)
  • Calories 310
  • Total Fat - 8.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 750 mg
  • Sodium - 392.3 mg
  • Total Carbohydrate - 0.1 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 55.3 g
  • Calcium - 35.3 mg
  • Iron - 7.8 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220C.

Step 2

Line two baking trays with baking paper.

Step 3

Pat wings dry with paper towel and place wings into a bowl and add one tablespoon peanut oil and season with salt and ground white pepper and toss well to coat.

Step 4

Transfer chicken to baking trays in a single layer and bake for 30 minutes or until browned and cooked through.

Step 5

Meanwhile, combine the sauces in a small bowl and set aside.

Step 6

When the wings are ready, transfer to a large bowl and pour over the sauce and toss well to coat, reserving sauce.

Step 7

Return wings to baking trays and bake for a further 5 to 6 minutes or until golden and sticky.

Step 8

Transfer to serving plate and serve with reserved sauce for dipping.

Step 9

Garnish with coriander and serve with lime wedges if desired.

Tips & Variations


No special items needed.

Tags : Snacks

Related

TeresaS

I cut the recipe down to two servings...delicious...I did cook them about 8 minutes longer to get a really nice crisp skin...I turned them twice...when I poured the sauce over them there was a big fish sauce smell...so I decided not to use it as a dipping sauce...but when you eat these tasty nibbles you really don't taste the fish sauce at all...nice and sticky...just the way I like my wings...made for "Bill Board" tag game...

review by:
(13 Jan 2017)