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Sticky Vietnamese Chicken Wings With Spicy Mint Sauce

Here's how you make Sticky Vietnamese Chicken Wings With Spicy Mint Sauce
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  • Servings: 8
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/2 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar (grated)
  • 2 garlic cloves, minced
  • 2 stalks lemongrass, finely chopped (white part only)
  • 1/4 cup lime juice
  • 1.5 kilogram chicken wings (nibbles - see note in intro)
  • 2 small chili peppers (red, sliced)
  • SPICY MINT SAUCE
  • 1 cup fresh mint leaves (firmly packed)
  • 1 small red chilli, roughly chopped
  • 1/4 cup lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons caster sugar
  • 1/2 teaspoon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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