I always love the Vietnamese chicken wings that has a subtle flavour of lemongrass. To me, this is definitely one of the must cook dishes as the drumlets are made into lollipops, which looks kind of sexy.
As I prefer a more healthy way of cooking, I have chosen the option to air fry the chicken wings instead of deep frying. They turned out to be just superb; crispy on the outside and tender on the inside with the sweet and spicy fish sauce poured over them. Mmm….. They were really irresistible, I must stress they were fingers licking good!! Before I knew it, they were all gone, regret not making more. 🙁 I’ll definitely be making more soon!
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Serves 2 to 3 persons
Ingredients
Marinade for the Chicken Wings
6 pcs whole chicken wings
1 ½ tablespoon minced shallots
1 ½ tablespoon minced garlic
2 stalks of lemongrass (cut into 3 inches and lightly crushed)
1 teaspoon salt
Sweet and Spicy Fish Sauce:
½ cup quality fish sauce
¾ cup sugar
1 tablespoon chilli flakes
Oil for deep frying
Method:
Preparation of the chicken wings:
- Rinse the chicken wings well.
- Cut each wing into half at the joint; divide wing and drumlet.
- Set aside the wings in a bowl/plate.
- To make the lollipop, hold the thin end of the each drumlet firmly, then cut through the skin surrounding the bone with a knife. (I used a cleaver. You can use a small sharp knife) and separate the meat from the top of the drumlet and push it down. Put them into the same bowl/plate as the wings.
- Once you have completed preparing all your lollipop drumlets, marinate them with minced garlic, shallot and crushed lemongrass for at least an hour or more.
Preparation of the Sweet and Spicy Fish Sauce:
- In a sauce pan, bring fish sauce and sugar to a boil.
- Reduce heat and simmer for about a minute. Avoid cooking the sauce for too long to prevent evaporation which could lead to a saltier sauce. Remove from heat.
- Add chilli flakes. The sauce will thicken as it cools down. Set it aside.
Air Frying:
- Air fry the chicken wings and drumlets for about 15 minutes at 190° C or till it is cooked through and golden brown in colour.
- Transfer them to a serving plate.
- Pour the sauce over them and serve immediately.
Deep Frying:
- Add oil into a deep pan/pot and heat up the oil.
- When the oil is ready, add the chicken and cooked through or until they turn golden and crispy.
- Remove the chicken from the oil to a plate lined with paper towels to remove the excess oil.
- Then transfer the wings and drumlets to a serving plate.
- Pour the sauce over them and serve immediately.