Sticky Chicken Wings
These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli. Combining brown sugar, fish sauce, lemon juice and soy sauce creates a balance of sweet, salty and sour flavors.
- 3/4 cup packed light-brown sugar
- 1/4 cup fish sauce
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons soy sauce
- 1-inch piece fresh ginger, smashed and peeled
- 1 serrano or jalapeno chili, halved lengthwise, plus sliced chile for serving (optional)
- 2 pounds chicken wings, cut in half at joint (wing tips removed)
Preheat the oven to 300 degrees F. In a 9 x 13-inch baking dish, whisk together the brown sugar, fish sauce, lemon juice and soy sauce until the sugar dissolves, 2 minutes. Add the ginger, chili and chicken wings; toss to coat. Arrange the wings in a single layer.
Bake the wings for 1 hour. Increase the heat to 450 degrees F and bake until the sauce is reduced and the wings are glazed, 30-35 minutes more, turning wings occasionally. Serve the wings with sliced chili if desired.
Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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